Kurnia, Nova and Liliasari, Liliasari and Adawiyah, Dede and Supriyanti, Florentina Titin (2020) The study of traditional food HACCP through project-based learning in food chemistry course. In: Proceedings of the 7th Mathematics, Science, and Computer Science Education International Seminar, MSCEIS 2019, 12 October 2019, Bandung, West Java, Indonesia.
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Abstract
Food was likely to be contaminated by hazards during processing steps. On the other side, food safety was the main prerequisite for consumption. Nowadays, the hazard analysis critical control point (HACCP) has been implemented as a food safety assurance system. This research aimed to know the studen
| Item Type: | Conference or Workshop Item (UNSPECIFIED) |
|---|---|
| Date Deposited: | 04 Mar 2026 13:30 |
| Last Modified: | 17 Apr 2026 10:39 |
| URI: | http://eprints.eai.eu/id/eprint/30147 |
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