Ekafitri, Riyanti, Indonesia

• Vol.15 No.2 Desember 2021 - Articles
  Kajian HACCP (Hazard Analysis And Critical Control Point) Proses Pembuatan Snack Bar Berbasis Pisang (Musa paradisiaca)
  Abstract  PDF (Indonesian)

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Akreditasi S2 Vol.10 No.1 th 2016 s/d Vol.14 No.2 th 2020. p-ISSN : 1978-6891, e-ISSN : 2541-5905. 

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