MUFAIDAH, Iid; IZAATI, Imama Nurus; ANNAS, Azwar; IRODA , Agustin; ARTA, Verta. Identifikasi Halal Critical Point (HCP) Bahan Hewani Pada Produk UMKM Rahma Bakery Banyuwangi. Jurnal Ilmiah Pangan Halal, [S. l.], v. 7, n. 2, p. 323–330, 2025. DOI: 10.30997/jiph.v7i2.19276. Disponível em: http://103.127.96.46/index.php/JIPH/article/view/19276. Acesso em: 8 jun. 2026.