A. P. , R. A. A.; HARI PURNOMO. IDENTIFICATION AND RISK CONTROL OF THE HACCP SYSTEM IMPLEMENTATION IN THE PASTEURIZED CRAB PRODUCTION PROCESS. Journal of Vocational Health Studies, [S. l.], v. 5, n. 2, p. 94–99, 2021. DOI: 10.20473/jvhs.V5.I2.2021.94-99. Disponível em: https://e-journal.unair.ac.id/JVHS/article/view/30043. Acesso em: 5 aug. 2024.