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

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DC Field	Value	Language
dc.contributor.author	Moelyaningrum, Anita Dewi	-
dc.date.accessioned	2016-09-23T07:36:47Z	-
dc.date.available	2016-09-23T07:36:47Z	-
dc.date.issued	2016-09-23	-
dc.identifier.issn	2087-5053	-
dc.identifier.uri	http://repository.unej.ac.id/handle/123456789/77083	-
dc.description.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.	en_US
dc.language.iso	id	en_US
dc.subject	HACCP	en_US
dc.subject	Tape Singkong	en_US
dc.subject	Traditional food	en_US
dc.title	HAZARD ANALYSIS CRITICAL POINT (HACCP) PADA PRODUK TAPE SINGKONG UNTUK MENINGKATKAN KEAMANAN PANGAN TRADISIONAL INDONESIA (Studi di Wilayah Kabupaten Jember)	en_US
dc.type	Article	en_US
Appears in Collections:	LSP-Jurnal Ilmiah Dosen

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