PRAYITNO, S. A.; S, M. B. S. PENERAPAN 12 TAHAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SEBAGAI SISTEM KEAMANAN PANGAN PADA PRODUK UDANG (PANKO EBI) [The Twelve Stage Implementation of The Hazard Analysis and Critical Control Point (HACCP) as Food Safety System on The Fishery Products (Panko Ebi)]. Jurnal Teknologi & Industri Hasil Pertanian, [S. l.], v. 24, n. 2, p. 100–112, 2019. DOI: 10.23960/jtihp.v24i2.100-112. Disponível em: https://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/2702. Acesso em: 25 dec. 2025.