Fadilah SRR, Puspasari E. Penerapan Konsep HACCP (Hazard Analysis Critical Control Point) pada Proses Produksi Tempe PT. Azaki Food Internasional - Bogor. karimahtauhid [Internet]. 2024 Oct. 4 [cited 2024 Oct. 12];3(10):11625-3. Available from: https://ojs.unida.ac.id/karimahtauhid/article/view/15507