FORMULATING STRATEGIES TO IMPROVE FOOD SAFETY OF BAKERY SMALL-MEDIUM ENTERPRISES THROUGH GOOD MANUFACTURING PRACTICE. Jurnal Teknologi Industri Pertanian, [S. l.], v. 25, n. 1, 2015. Disponível em: https://journal.ipb.ac.id/jurnaltin/article/view/9704. Acesso em: 25 dec. 2025.