Implementation of Good Hygiene Practices for Small Scale Production of Local Food

The hygienic aspect of food premise is very important to ensure safety of food. This study was undertaken to assess the pre- and post-implementation of Good Hygiene Practices (GHP} of selected food premise. The determination of the aerobic plate count (APC), yeast and mould count (YMC), total colifo...

Full description

Saved in:
Bibliographic Details
Main Author: Siti Syahida Mohd Sukarno
Format: Undergraduate Final Project Report
Published: 2015
Online Access:http://discol.umk.edu.my/id/eprint/6199/
Tags: Add Tag
No Tags, Be the first to tag this record!