Implementing the HACCP system to the production of Bakso Malang-Indonesia-Reference-Cited by-同舟云学术

Implementing the HACCP system to the production of Bakso Malang-Indonesia

Published:2018-03-22 Issue:4 Volume:17 Page:291-312
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Rifqie Mariana Rina¹^ORCID,Hidayati Laili¹,Soekopitojo Soenar¹

Affiliation:

1. Department of Industrial Technology, Universitas Negeri Malang, Malang, Indonesia

Funder

Ministry of Research, Technology, and Higher Education of the Republic of Indonesia

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2018.1442760

Reference37 articles.

1. Abuska, A. (2006). Assessment of pre-slaughter handling, slaughtering process and handling of meat to sale points (Dissertation). University for Development Studies, Tamale.

2. Hazard Analysis and Critical Control Point System: Use in Controlling Microbiological Hazards

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