Susilowati. (2008). Penerapan HACCP (Hazard Analysis and Crisical Control Point) pada produk opor ayam di instalasi gizi RSI Banjarnegara. Poltekkes Kemenkes Jurusan gizi Yogyakarta.
Chicago Style CitationSusilowati. Penerapan HACCP (Hazard Analysis and Crisical Control Point) Pada Produk Opor Ayam Di Instalasi Gizi RSI Banjarnegara. Poltekkes Kemenkes Jurusan gizi Yogyakarta, 2008.
MLA CitationSusilowati. Penerapan HACCP (Hazard Analysis and Crisical Control Point) Pada Produk Opor Ayam Di Instalasi Gizi RSI Banjarnegara. Poltekkes Kemenkes Jurusan gizi Yogyakarta, 2008.
Warning: These citations may not always be 100% accurate.