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Kualitas Dodol Dengan Campuran Kopi Susu

Antara, I Wayan Mei

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ISBN/ISSN: 16.1.3.1.195
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Call Number: 808.068 Ant-k

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ISBN/ISSN: 16.1.3.1.195
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Call Number: 808.068 Ant-k

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Puding Kulit Pisang Sebagai Salah Satu Makanan Penutup

Prawira, I Wayan Krisna Adi

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ISBN/ISSN: 16.1.3.1.194
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Call Number: 808.068 Pra-p

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ISBN/ISSN: 16.1.3.1.194
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Call Number: 808.068 Pra-p

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Kualitas Pepes Bumbu Bali Berbahan Dasar Sukun (Artocarpus Altilis)

Wirawan, I Putu Bagus

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ISBN/ISSN: 16.1.3.1.193
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Call Number: 808.068 Wir-k

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ISBN/ISSN: 16.1.3.1.193
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Call Number: 808.068 Wir-k

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Analisis Penyimpanan Bahan Makanan Di Dapur Hotel Melia Bali Indonesia

Masdinata, I Made Wira

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ISBN/ISSN: 16.1.3.1.191
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Call Number: 808.068 Mas-a

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ISBN/ISSN: 16.1.3.1.191
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Call Number: 808.068 Mas-a

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Kualitas Selai Berbahan dasar Rumput Laut (Eucheuma Cottonii)

Prihardika, I Made Riko

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ISBN/ISSN: 16.1.3.1.190
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Call Number: 808.068 Pri-k

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ISBN/ISSN: 16.1.3.1.190
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Call Number: 808.068 Pri-k

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Kualitas Bekatul Sebagai Campuran Dalam Pembuatan Tortilla

Wintara, I Made Putra

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ISBN/ISSN: 16.1.3.1.189
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Call Number: 808.068 Win-k

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ISBN/ISSN: 16.1.3.1.189
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Call Number: 808.068 Win-k

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Kualitas Martabak Manis Berbahan Dasar Tepung Ubi Ungu

Putra, I Made Andreas Sentana

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ISBN/ISSN: 16.1.3.1.187
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Call Number: 808.068 Put-k

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ISBN/ISSN: 16.1.3.1.187
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Call Number: 808.068 Put-k

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Perbandingan Kualitas Dodol Dengan Campuran Labu Kuning

Wisnu, I Ketut Ngurah Laksana

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ISBN/ISSN: 16.1.3.1.186
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Call Number: 808.068 Wis-p

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ISBN/ISSN: 16.1.3.1.186
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Kualitas Yoghurt Dengan Bahan Campuran Kemangi

Kosuma, I Made Nugraha P

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ISBN/ISSN: 16.1.3.1.188
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Call Number: 808.068 Kos-k

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ISBN/ISSN: 16.1.3.1.188
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Call Number: 808.068 Kos-k

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Kualitas Bause Berbahan Campuran Rebung Bambu Tabah

Sastrawan, I Gede Noppa Aditya

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ISBN/ISSN: 16.1.3.1.185
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Call Number: 808.068 Sas-k

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ISBN/ISSN: 16.1.3.1.185
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Call Number: 808.068 Sas-k

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