ANALISIS TEKNOEKONOMI ALAT PENYEMBELIHAN AYAM UNTUK MENDUKUNG IMPLEMENTASI SISTEM JAMINAN HALAL

ANALISIS TEKNOEKONOMI ALAT PENYEMBELIHAN AYAM UNTUK MENDUKUNG IMPLEMENTASI SISTEM JAMINAN HALAL

Halal certified animal slaughtering is urgent to implement and develop. The halal of chicken meat is determined by halal control point (HCP) in the production process, production capacity, and selection of slaughtering equipment. Many chicken slaughterings have not been halal certified because their...

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Bibliographic Details
Main Authors:	Sucipto, Riska Indra Wardani, Muhammad Arif Kamal, Danang Triagus Setiyawan
Format:	Article
Language:	English
Published:	Asosiasi Agroindustri Indonesia 2020-04-01
Series:	Jurnal Teknologi Industri Pertanian
Subjects:	slaughtering equipment chicken capacity hcp halal assurance system
Online Access:	http://journal.ipb.ac.id/index.php/jurnaltin/article/view/31677

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