FADILAH, Safa Rizkia Rahma; PUSPASARI, Erna. 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: http://103.127.96.46/index.php/karimahtauhid/article/view/15507. Acesso em: 8 jun. 2026.