Daftar Pustaka.docx

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DAFTAR PUSTAKA

Anonim (2013), SNI 2694:2013 tentang SNI Surimi, Badan Standarisasi Nasional. Anonim (2014), SNI 7266:2014 tentang bakso ikan, Badan Standarisasi Nasional. Anonim (2006), SNI-01-7266-1-2006 Tentang Bakso Ikan Beku Spesifikasi, Badan Standarisasi Nasional. Anonim (2006), SNI-02-7266-1-2006 Tentang Bakso Ikan Beku Persyaratan Bahan Baku, Badan Standarisasi Nasional. Anonim (2006), SNI-03-7266-1-2006 Tentang Bakso Ikan Beku Penanganan dan Pengolahan, Badan Standarisasi Nasional. Anonim (2006), SNI-01-2346-2006 Petunjuk Pengujian Organoleptik Dan Atau Sensori, Badan Standarisasi Nasional. Furukawa, Dhevy Yuki.2015.Good Manufacturing Pratices. http://dhevyxx.blogspot.com/2015/12/good-manufacturing-practices-gmp.html. (Diakses Pada Tanggal 20 Oktober 2018)

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