//<?xml version="1.0" encoding="UTF-8" ?>
<modsCollection xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns="http://www.loc.gov/mods/v3" xmlns:slims="http://slims.web.id" xsi:schemaLocation="http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-3.xsd">
<mods version="3.3" ID="7767">
<titleInfo>
<title><![CDATA[USULAN PERBAIKAN KUALITAS PRODUK TAHU DENGAN MENGGUNAKAN METODE HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) (STUDI KASUS DI CV. NJ FOOD)]]></title>
</titleInfo>
<name type="Personal Name" authority="">
<namePart>Ir. Yuniar, M.T.</namePart>
<role><roleTerm type="text">Dosen Pembimbing 1</roleTerm></role>
</name>
<name type="Personal Name" authority="">
<namePart>Kurniandi Prastheo /13-2012-027</namePart>
<role><roleTerm type="text">Penulis</roleTerm></role>
</name>
<typeOfResource manuscript="yes" collection="yes"><![CDATA[mixed material]]></typeOfResource>
<genre authority="marcgt"><![CDATA[bibliography]]></genre>
<originInfo>
<place><placeTerm type="text"><![CDATA[Teknik Industri]]></placeTerm></place>
<publisher><![CDATA[FTI]]></publisher>
<dateIssued><![CDATA[2018]]></dateIssued>
<issuance><![CDATA[monographic]]></issuance>
<edition><![CDATA[0]]></edition>
</originInfo>
<language>
<languageTerm type="code"><![CDATA[en]]></languageTerm>
<languageTerm type="text"><![CDATA[English]]></languageTerm>
</language>
<physicalDescription>
<form authority="gmd"><![CDATA[Text]]></form>
<extent><![CDATA[]]></extent>
</physicalDescription>
<note></note>
<subject authority=""><topic><![CDATA[kebersihan dan keamanan pangan, Hazard Analysis Cr]]></topic></subject>
<classification><![CDATA[]]></classification><identifier type="isbn"><![CDATA[]]></identifier><location>
<physicalLocation><![CDATA[Setiadi Open Source ETD System]]></physicalLocation>
<shelfLocator><![CDATA[2114TI/18]]></shelfLocator>
<holdingSimple>
<copyInformation>
<numerationAndChronology type="1"><![CDATA[2114TI/18]]></numerationAndChronology>
<sublocation><![CDATA[My Library]]></sublocation>
<shelfLocator><![CDATA[2114TI/18]]></shelfLocator>
</copyInformation>
</holdingSimple>
</location>
<slims:digitals>
<slims:digital_item id="6662" url="" path="/132012027.pdf" mimetype="application/pdf"><![CDATA[USULAN PERBAIKAN KUALITAS PRODUK TAHU DENGAN MENGGUNAKAN METODE HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) (STUDI KASUS DI CV. NJ FOOD)]]></slims:digital_item>
</slims:digitals><recordInfo>
<recordIdentifier><![CDATA[7767]]></recordIdentifier>
<recordCreationDate encoding="w3cdtf"><![CDATA[2018-08-27 15:09:52]]></recordCreationDate>
<recordChangeDate encoding="w3cdtf"><![CDATA[2020-09-15 15:46:40]]></recordChangeDate>
<recordOrigin><![CDATA[machine generated]]></recordOrigin>
</recordInfo></mods></modsCollection>