NINGRUM, Sugiyati et al.
 PENERAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) DALAM PROSES PEMBUATAN ROLADE AYAM PADA KATERING X DI KOTA MALANG.
<strong>DedikasiMU : Journal of Community Service</strong>, [S.l.], v. 5, n. 2, p. 207-227, june 2023.
ISSN 2716-5175.
Available at: &lt;<a href="https://journal.umg.ac.id/index.php/dedikasimu/article/view/5515" target="_new">https://journal.umg.ac.id/index.php/dedikasimu/article/view/5515</a>&gt;. Date accessed: 04 nov. 2024.
doi: <a href="http://dx.doi.org/10.30587/dedikasimu.v5i2.5515">http://dx.doi.org/10.30587/dedikasimu.v5i2.5515</a>.