LUTFI, M.; ARGO, B. D.; HARTINI, S. IDENTIFIKASI POTENSI BAHAYA DAN PEMANTAUAN CRITICAL POINT, (HACCP) PRODUK MAKANAN PENERBANGAN: Identification of Hazards and Critical Point Monitoring Potentials, (HACCP) Flight Food Products. Pro Food, [S. l.], v. 5, n. 1, p. 448–458, 2019. DOI: 10.29303/profood.v5i1.95. Disponível em: http://profood.unram.ac.id/index.php/profood/article/view/95. Acesso em: 3 may. 2024.