Evaluasi penerapan sanitasi pada proses pengolahan produk olahan ayam terhadap jumlah total bakteri Staphylococcus aureus (Studi kasus penjualan online jarak jauh padakatering DM Bogor)

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Evaluasi penerapan sanitasi pada proses pengolahan produk olahan ayam terhadap jumlah total bakteri Staphylococcus aureus (Studi kasus penjualan online jarak jauh padakatering DM Bogor)

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Series Title: -
Call Number: Skr. 6779
Publisher: Sumedang : Fakultas Peternakan Universitas Padjadjaran., 2021
Collation: xiii, 89 hlm.: ilus.; 29 cm.
Language: Indonesia
ISBN/ISSN: -
Classification: 664.9
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