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https://doi.org/10.37373/jenius.v4i1.381
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https://doi.org/10.37373/jenius.v4i1.365
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https://doi.org/10.37373/jenius.v4i1.428
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https://doi.org/10.37373/jenius.v4i1.484
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Analisis pengendalian mutu keju mozzarella menggunakan metode six sigma (studi kasus CV. ABC Malang)https://doi.org/10.37373/jenius.v4i1.464
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https://doi.org/10.37373/jenius.v4i1.473
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https://doi.org/10.37373/jenius.v4i1.472
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https://doi.org/10.37373/jenius.v4i1.498
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https://doi.org/10.37373/jenius.v4i1.526
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https://doi.org/10.37373/jenius.v4i1.531
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https://doi.org/10.37373/jenius.v4i1.523
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