SUNARTI, A. Y. .; PUTRA, M. A. M. .; FUADZI, M. N. .; SAPUTRO, E. A. .; PUSPITAWATI, I. N. . Implementation of Hazard Analysis and Critical Control Point (HACCP) in Cu’s Chicken Crispy Production Process. Nusantara Science and Technology Proceedings, Malang, Indonesia, p. 297-304, 2022. DOI: 10.11594/nstp.2022.2744. Disponível em: https://nstproceeding.com/index.php/nuscientech/article/view/796. Acesso em: 5 feb. 2025.