1.0Poultry Indonesiahttps://www.poultryindonesia.com/idPenanganan Daging Ayam dalam Industri Katering | Poultry Indonesiarich600338<blockquote class="wp-embedded-content" data-secret="fp7KjYjsxt"><a href="https://www.poultryindonesia.com/id/penanganan-daging-ayam-dalam-industri-katering/">Penanganan Daging Ayam dalam Industri Katering</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.poultryindonesia.com/id/penanganan-daging-ayam-dalam-industri-katering/embed/#?secret=fp7KjYjsxt" width="600" height="338" title="“Penanganan Daging Ayam dalam Industri Katering” — Poultry Indonesia" data-secret="fp7KjYjsxt" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://i2.wp.com/poultryindonesia.com/wp-content/uploads/2018/08/7.-Juli-Penanganan-Daging-Ayam-dalam-Industri-Katering_on_AN.jpeg?fit=1655%2C1240&ssl=116551240POULTRY INDONESIA – Jakarta, Bagi industri jasaboga, menjaga masakan berbahan daging ayam agar tetap aman dan tidak membahayakan kesehatan konsumen merupakan suatu keharusan, mengingat daging ayam merupakan makanan sumber protein tinggi yang yang baik untuk tumbuh dan berkembang biaknya mikroorganisme. Gangguan kesehatan baik langsung maupun tidak langsung, dapat terjadi setelah mikroorganisme masuk ke dalam tubuh manusia […]