PENERAPAN HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA PROSES PRODUKSI PEPES IKAN DI PT AEROFOOD INDONESIA UNIT SURABAYA

ZAHRANAH, SYAKIRA AUFA (2025) PENERAPAN HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA PROSES PRODUKSI PEPES IKAN DI PT AEROFOOD INDONESIA UNIT SURABAYA. Project Report (Praktek Kerja Lapang dan Magang). UPN "Veteran" Jawa Timur. (Unpublished)

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Item Type: Monograph (Project Report (Praktek Kerja Lapang dan Magang))
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSanjaya, Yushinta AristinaNIDN0729128202UNSPECIFIED
Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions: Faculty of Engineering > Departement of Food Engineering
Depositing User: Syakira Aufa Zahranah
Date Deposited: 21 Jul 2026 07:14
Last Modified: 21 Jul 2026 07:17
URI: https://repository.upnjatim.ac.id/id/eprint/55994

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