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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Muhammadiyah University Press
2015-06-01
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| Series: | Jurnal Ilmiah Teknik Industri |
| Subjects: | |
| Online Access: | http://journals.ums.ac.id/index.php/jiti/article/view/627/367 |