Application of HACCP in an Indonesian Halal Restaurant by Incorporating Halal Dietary Requirements
碩士 === 國立臺灣科技大學 === 工業管理系 === 104 === This study investigates the safety of ayam lalapan food processing in the catering service, and considers Halal dietary requirements due to the increasing demand for Halal food. Hazard and Haram Analysis Critical Control Point (HHACCP) proposed by Kohilavani et...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | en_US |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/nr76hw |