NINGRUM, Sugiyati et al.
PENERAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) DALAM PROSES PEMBUATAN ROLADE AYAM PADA KATERING X DI KOTA MALANG.
DedikasiMU : Journal of Community Service, [S.l.], v. 5, n. 2, p. 207-227, june 2023.
ISSN 2716-5175.
Available at: <https://journal.umg.ac.id/index.php/dedikasimu/article/view/5515>. Date accessed: 21 nov. 2024.
doi: http://dx.doi.org/10.30587/dedikasimu.v5i2.5515.