Produksi Bakso Ikan di PKM Penyusunan HACCP Planeprints.ulm.ac.id/7450/1/Penyusunan HACCP Plan...
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Penyusunan HACCP Plan Produksi Bakso Ikan di PKM Pangasius Hypopthalmus NUA Banjarbaru by Susi Susi Submission date: 06-Dec-2019 09:02AM (UTC+0700) Submission ID: 1228196173 File name: Prosiding.pdf (739.18K) Word count: 3756 Character count: 22882
Transcript of Produksi Bakso Ikan di PKM Penyusunan HACCP Planeprints.ulm.ac.id/7450/1/Penyusunan HACCP Plan...
Penyusunan HACCP PlanProduksi Bakso Ikan di PKM
Pangasius Hypopthalmus NUABanjarbaru
by Susi Susi
Submission date: 06-Dec-2019 09:02AM (UTC+0700)Submission ID: 1228196173File name: Prosiding.pdf (739.18K)Word count: 3756Character count: 22882
14%SIMILARITY INDEX
13%INTERNET SOURCES
3%PUBLICATIONS
4%STUDENT PAPERS
1 3%
2 2%
3 2%
4 1%
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Penyusunan HACCP Plan Produksi Bakso Ikan di PKMPangasius Hypopthalmus NUA BanjarbaruORIGINALITY REPORT
PRIMARY SOURCES
pt.scribd.comInternet Source
vdocuments.siteInternet Source
docobook.comInternet Source
ar.scribd.comInternet Source
Submitted to iGroupStudent Paper
www.scribd.comInternet Source
tekpan.unimus.ac.idInternet Source
repository.unpas.ac.idInternet Source
jurnal.uns.ac.id
1%
10 1%
11 1%
Exclude quotes On
Exclude bibliography On
Exclude matches < 1%
Internet Source
iris.univpm.itInternet Source
edoc.siteInternet Source
