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Pembuatan Dodol Berbahan Dari Kulit Semangka

Putra, I Gusti Ngurah Agung Rama Adi

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ISBN/ISSN: 19.1.3.1.243
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Call Number: 808.068 Put-p

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ISBN/ISSN: 19.1.3.1.243
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Call Number: 808.068 Put-p

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Pemanfaatan Buah Nangka Sebagai Bahan Dasar Produk Olahan Selai

Ferrolin, Robertus

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ISBN/ISSN: 19.1.3.1.277
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Call Number: 808.068 Fer-p

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ISBN/ISSN: 19.1.3.1.277
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Call Number: 808.068 Fer-p

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Analisis Faktor Faktor Yang Mempengaruhi Sikap Konsumen Terhadap Makanan Orga…

Muliana, I Made Joe Kresnadana

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ISBN/ISSN: 19.1.3.1.278
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Call Number: 808.068 Mul-a

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ISBN/ISSN: 19.1.3.1.278
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Call Number: 808.068 Mul-a

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Kandungan Sarang Lebah Sebagai Bahan Campuran Pada Lawar Bali

Putra, I Gede Wahyu Nanda

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ISBN/ISSN: 19.1.3.1.280
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Call Number: 808.068 Put-k

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ISBN/ISSN: 19.1.3.1.280
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Call Number: 808.068 Put-k

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Pembuatan Selai Berbahan Buah Sawo

Udayana, I Gede

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ISBN/ISSN: 19.1.3.1.293
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Call Number: 808.068 Uda-p

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ISBN/ISSN: 19.1.3.1.293
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Call Number: 808.068 Uda-p

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Analisis Kualitas Dan Minat Brownies Berbahan Dasar Beras Merah

Aryanatha, I Komang Adi

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ISBN/ISSN: 19.1.3.1.306
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Call Number: 808.068 Ary-a

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ISBN/ISSN: 19.1.3.1.306
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Call Number: 808.068 Ary-a

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Analisis Donat Berbahan Campuran Ekstrak Jahe

Wardana, Dodi

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ISBN/ISSN: 19.1.3.1.319
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Call Number: 808.068 War-a

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ISBN/ISSN: 19.1.3.1.319
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Call Number: 808.068 War-a

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Kualitas Dodol Berbahan Campuran Terung Ungu ( Solanum Melongena)

Sari, Made Vita Amelia

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ISBN/ISSN: 19.1.3.1.329
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Call Number: 808.068 Sar-k

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ISBN/ISSN: 19.1.3.1.329
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Call Number: 808.068 Sar-k

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Perbedaan Kualitas Keripik Bengkuang Dengan Keripik Kentang

Megantara, I Dewa Gede Unesa

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ISBN/ISSN: 19.1.3.1.343
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Call Number: 808.068 Meg-p

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ISBN/ISSN: 19.1.3.1.343
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Call Number: 808.068 Meg-p

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Peran Indonesian Chef Association (ICA) Dalam Memajukan Kuliner Bali

Asrama, I Wayan Mada

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ISBN/ISSN: 19.1.3.1.346
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Call Number: 808.068 Asr-p

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ISBN/ISSN: 19.1.3.1.346
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Call Number: 808.068 Asr-p

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