NANDA SAHREVI, A. S.; WIJAYANTHI, D. G. P.; ANGGRIANI, R. Penerapan Hazard Analysis Critical Control Point (HACCP) Pada Proses Produksi Hot Meal Dori Woku Belanga Untuk Maskapai Garuda Indonesia di PT. Aerofood ACS Denpasar. Food Technology and Halal Science Journal, [S. l.], v. 5, n. 2, p. 206–219, 2023. DOI: 10.22219/fths.v5i2.21942. Disponível em: https://ejournal.umm.ac.id/index.php/fths/article/view/21942. Acesso em: 14 nov. 2024.