FADILAH, S. R. R.; PUSPASARI, E. Penerapan Konsep HACCP (Hazard Analysis Critical Control Point) pada Proses Produksi Tempe PT. Azaki Food Internasional - Bogor. Karimah Tauhid, [S. l.], v. 3, n. 10, p. 11625–11635, 2024. DOI: 10.30997/karimahtauhid.v3i10.15507. Disponível em: https://ojs.unida.ac.id/karimahtauhid/article/view/15507. Acesso em: 12 oct. 2024.