Hati Wahyu Lestari, Eka Afrida Ermawati, Rudi Tri Handoko. EVALUASI PENERAPAN HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) DALAM PENYIMPANAN BAHAN MAKANAN DI MAIN KITCHEN éL HOTEL BANYUWANGI. Juremi [Internet]. 2024 May 13 [cited 2025 Jul. 6];3(6):771-90. Available from: https://mail.bajangjournal.com/index.php/Juremi/article/view/7690