“Analysis of the Implementation of Critical Control Points (CCP) in the Original Mayonnaise Production Process at PT Bumbu Masak Indonesia: Analisis Penerapan Critical Control Point (CCP) Pada Proses Produksi Mayonnaise Original Di PT Bumbu Masak Indonesia”. 2026. Procedia of Engineering and Life Science 10 (1): 526-34. https://doi.org/10.21070/pels.v10i1.2980.