HAZARD ANALYSIS CRITICAL POINT (HACCP) PADA PRODUK TAPE SINGKONG UNTUK MENINGKATKAN KEAMANAN PANGAN TRADISIONAL INDONESIA (Studi di Wilayah Kabupaten Jember)

Please use this identifier to cite or link to this item: https://repository.unej.ac.id/xmlui/handle/123456789/77083

Title:	HAZARD ANALYSIS CRITICAL POINT (HACCP) PADA PRODUK TAPE SINGKONG UNTUK MENINGKATKAN KEAMANAN PANGAN TRADISIONAL INDONESIA (Studi di Wilayah Kabupaten Jember)
Authors:	Moelyaningrum, Anita Dewi
Keywords:	HACCP Tape Singkong Traditional food
Issue Date:	23-Sep-2016
Abstract:	There are so many kinds of Indonesian's traditional foods. Tape singkong is one of Indonesian's traditional food which production in Jember Distric Area. They made from cassava fermentation. HACCP system needed to application in traditional food proses to improving quality and safety of tape singkong product.
URI:	http://repository.unej.ac.id/handle/123456789/77083
ISSN:	2087-5053
Appears in Collections:	LSP-Jurnal Ilmiah Dosen

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