| dc.contributor.author | Arik Wijiyanto | |
| dc.date.accessioned | 2014-01-17T07:45:06Z | |
| dc.date.available | 2014-01-17T07:45:06Z | |
| dc.date.issued | 2014-01-17 | |
| dc.identifier.nim | NIM082110101091 | |
| dc.identifier.uri | http://repository.unej.ac.id/handle/123456789/16301 | |
| dc.description.abstract | Food safety and food quality can accomplished well with food additive and food
sanitation hygiene practice which complied. One of the food additive that can be used
to maintain the quality of the food is preservative. Formalin banned from use in food
preservation. Formalin were abused in the preservation of noodles can cause cancer
and other health problems. The aim of this study was to determine the content of
formalin in the raw wet noodles and hygiene sanitation practice in the chicken noodle
dumplings Handler in Sumbersari village. This research was descriptive. The
samples of this study were 22 samples, taken used saturated sampling technique | en_US |
| dc.language.iso | other | en_US |
| dc.relation.ispartofseries | 082110101091; | |
| dc.subject | formalin, hygiene sanitation practice, raw wet noodle, cancer. | en_US |
| dc.title | PENERAPAN HIGIENE SANITASI DAN PEMERIKSAAN FORMALIN PADA MI BASAH MENTAH | en_US |
| dc.type | Other | en_US |
