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 2026 Jun. 8];3(10):11625-3. Available from: http://103.127.96.46/index.php/karimahtauhid/article/view/15507