Analisis Penentuan Titik Kendali Kritis dalam Proses Pengolahan Nasi Goreng Buntut Berdasarkan Prinsip HACCP di Spice Restaurant Oakwood Hotel and Residence Surabaya. Indo-MathEdu Intellectuals Journal, [S. l.], v. 7, n. 4, p. 4921–4933, 2026. DOI: 10.54373/imeij.v7i4.6942. Disponível em: https://ejournal.indo-intellectual.id/index.php/imeij/article/view/6942. Acesso em: 12 aug. 2026.