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...
Saved in:
| Main Author: | |
|---|---|
| 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!
|