PENERAPAN SISTEM HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA PROSES PEMBUATAN KERIPIK TEMPE

Malang is one of the industrial centers of tempe chips. To maintain the quality and food safety, analysis is required to identify the hazards during the production process. This study was conducted to identify the hazards during the production process of tempe chips and provide recommendations for d...

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Hlavní autoři:	Rahmi Yuniarti, Wifqi Azlia, Ratih Ardia Sari
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Muhammadiyah University Press 2015-06-01
Edice:	Jurnal Ilmiah Teknik Industri
Témata:	food safety HACCP GMP SSOP
On-line přístup:	http://journals.ums.ac.id/index.php/jiti/article/view/627
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