AS’IDAH, Fizriyatul; RUKMINI, Rukmini; KHOLIFAH, Winanda Nur; UTAMI, Cahyaning Rini; NUGROHO, Josafhat Fajar Hari. Implementation of the HACCP system to reduce microbiological risks in red snapper fillets at PT. Inti Luhur Fuja Abadi. Food Scientia: Journal of Food Science and Technology, [S. l.], 2025. Disponível em: https://jurnal.ut.ac.id/index.php/foodscientia/article/view/11577. Acesso em: 26 mar. 2026.