SETYAWATI, N. F. ANALISIS KEAMANAN PRODUK MAKANAN DI NIKMAT CATERING BERDASARKAN GOOD MANUFACTURING PRACTICE. IDENTIFIKASI, [S. l.], v. 6, n. 2, p. 303–313, 2021. DOI: 10.36277/identifikasi.v6i2.130. Disponível em: http://jurnal.d4k3.uniba-bpn.ac.id/index.php/identifikasi/article/view/130. Acesso em: 18 apr. 2024.