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Arsip terbitan :
| Judul |
: |
Petunjuk Praktis Penerapan Sistem Jaminan Keamanan Pangan Berbasis HACCP di Rumah Makan dan Restoran |
 |
| Penanggung-jawab |
: |
Sugiono (P2 SMTP) |
| Penulis |
: |
Sugiono |
| Editor |
: |
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| Abstrak |
: |
Regulation and guidance on food safety based on SNI ISO CAC/RCP 1:2011 including Hazard Analysis and Critical Control Point (HACCP) are profoundly explained within the book. Through this book, food companies would be assisted to assure that the processing, storing and transporting environments are clean and that no unacceptable substances enter the food product. |
| Jenis terbitan |
: |
buku panduan |
| Penerbit |
: |
B Media dan Reproduksi |
|
copyeditor |
- |
Fadly Suhendra |
|
layouter |
- |
Siti Qomariah |
|
cover designer |
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Junaedi Mulawardana |
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tanggal verifikasi |
- |
- |
|
tanggal review |
- |
- ∼ - |
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tanggal pra-cetak |
- |
- |
|
nomor (berkala) |
- |
|
|
registrasi |
- |
ISBN 978-979-799-761-8 () |
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halaman |
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xviii + 250 hal. |
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dimensi |
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17,6 x 25 cm |
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tanggal terbit |
- |
13/12/13 |
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naskah lengkap |
- |
2.722.401 bita |
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naskah cuplikan |
- |
belum ada |
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