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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Detalles Bibliográficos
Main Authors: , DWI NOFIA RAHMAWATI, , Dr.Ir.Wahyu Supartono
Formato: Thesis
Publicado: [Yogyakarta] : Universitas Gadjah Mada 2013
Subjects:
ETD