Petunjuk praktis penerapan sistem jaminan keamanan pangan berbasis HACCP di rumah makan dan restoran

Detail Cantuman

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Petunjuk praktis penerapan sistem jaminan keamanan pangan berbasis HACCP di rumah makan dan restoran

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Regulation and guidance on food safety based on SNI ISO CAC/RCP 1:2011 including Hazard Analysis and Critical Control Point (HACCP) are profoundly explained within the book. Through this book, food companies would be assisted to assure that the processing, storing and transporting environments are clean and that no unacceptable substances enter the food product.

Detail Information

Item Type
E-Book
Penulis
Sugiono - Personal Name
Student ID
Dosen Pembimbing
Penguji
Kode Prodi PDDIKTI
Edisi
1
Departement
Kontributor
Bahasa
Indonesia
Penerbit LIPI Press : Jakarta.,
Edisi
1
Subyek
Keamanan
Kesehatan
Pangan
No Panggil
Copyright
2013 Lembaga Ilmu Pengetahuan Indonesia
Doi

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