Prayitno SA, S MBS. 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)]. JTIHP [Internet]. 2019Oct.2 [cited 2025Dec.25];24(2):100-12. Available from: https://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/2702