Susilowati. (2008). Penerapan HACCP (Hazard Analysis and Crisical Control Point) pada produk opor ayam di instalasi gizi RSI Banjarnegara. Poltekkes Kemenkes Jurusan gizi Yogyakarta.
Chicago Style (17th ed.) CitationSusilowati. Penerapan HACCP (Hazard Analysis and Crisical Control Point) Pada Produk Opor Ayam Di Instalasi Gizi RSI Banjarnegara. Poltekkes Kemenkes Jurusan gizi Yogyakarta, 2008.
MLA (8th ed.) CitationSusilowati. Penerapan HACCP (Hazard Analysis and Crisical Control Point) Pada Produk Opor Ayam Di Instalasi Gizi RSI Banjarnegara. Poltekkes Kemenkes Jurusan gizi Yogyakarta, 2008.
Warning: These citations may not always be 100% accurate.