PENENTUAN POTENSI BAHAYA DAN TITIK KENDALI KRITIS (CRITICAL CONTROL POINT) PADA PROSES PRODUKSI AYAM GORENG SUHARTI
The development of restaurant based fried chicken, recently, is booming. There are various flavors and serving method given by business player to attract consumer�s intention. Aside of having higher nutrition, fried chicken is a well�liked product by the ranging of age of consumer started from c...
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| Format: | Thèse |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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