RACHMADIA, N. D.; HANDAYANI, N.; ADI, A. C. Penerapan Sistem Hazard Analisis Critical Control Point (HACCP) Pada Produk Ayam Bakar Bumbu Herb Di Divisi Katering Diet PT. Prima Citra Nutrindo Surabaya. Amerta Nutrition, [S. l.], v. 2, n. 1, p. 17–28, 2018. DOI: 10.20473/amnt.v2i1.2018.17-28. Disponível em: https://e-journal.unair.ac.id/AMNT/article/view/7833. Acesso em: 12 apr. 2025.