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Kualitas Sorber Berbahan Dasar Serai

Ariana, I Made Reza Pranata

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ISBN/ISSN: 16.1.3.1.228
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Call Number: 808.068 Ari-k

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ISBN/ISSN: 16.1.3.1.228
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Call Number: 808.068 Ari-k

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Kue Bugis Berbahan Tepung Ketan Dan Kacang Gude

Gunayasa, I Wayan Adi

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ISBN/ISSN: 16.1.3.1.226
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Call Number: 808.068 Gun-k

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ISBN/ISSN: 16.1.3.1.226
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Call Number: 808.068 Gun-k

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Kualitas Selai Berbahan Dasar Kecombrang

Dinatha, I Putu Pande Marta Surya

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ISBN/ISSN: 16.1.3.1.225
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Call Number: 808.068 Din-k

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ISBN/ISSN: 16.1.3.1.225
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Call Number: 808.068 Din-k

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Kualitas Dadar Gulung Berbahan Dasar Tepung Biji Nangka

Putra, I Putu Bagus Pramudya Ananta

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ISBN/ISSN: 16.1.3.1.224
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Call Number: 808.068 Put-k

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ISBN/ISSN: 16.1.3.1.224
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Call Number: 808.068 Put-k

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Kualitas Puding Berbahan Dasar Kulit Buah Naga

Dirgayusa, I Nyoman

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ISBN/ISSN: 16.1.3.1.223
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Call Number: 808.068 Dir-k

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ISBN/ISSN: 16.1.3.1.223
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Call Number: 808.068 Dir-k

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Kualitas Dendeng Berbahan Dasar Pisang Batu

Putra, I made Yandhi Santika

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ISBN/ISSN: 16.1.3.1.222
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Call Number: 808.068 Put-k

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ISBN/ISSN: 16.1.3.1.222
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Call Number: 808.068 Put-k

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Kualitas Bolun Kukus Dengan Bahan Campuran Tepung Conyong

Darsana, I Komang Adi Arta

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ISBN/ISSN: 16.1.3.1.220
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Call Number: 808.068 Dar-k

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ISBN/ISSN: 16.1.3.1.220
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Call Number: 808.068 Dar-k

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Keripik Berbahan Dasar Daun Kelor

Valentina, I Komang Agus Pulsa

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ISBN/ISSN: 16.1.3.1.218
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Call Number: 808.068 Val-k

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ISBN/ISSN: 16.1.3.1.218
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Call Number: 808.068 Val-k

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Kualitas Selai Santan Kelapa Dengan Campuran Ampas Tahu

Suardika, I Kadek

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ISBN/ISSN: 16.1.3.1.218
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Call Number: 808.068 Sua-k

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ISBN/ISSN: 16.1.3.1.218
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Call Number: 808.068 Sua-k

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Kualitas Yogurt Dengan Tambahan Buah Salak

Juliada, I Kadek

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ISBN/ISSN: 16.1.3.1.217
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Call Number: 808.068 Jul-k

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ISBN/ISSN: 16.1.3.1.217
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Call Number: 808.068 Jul-k

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Pemanfaatan Jus Belimbing Wuluh Dalam Proses Marinate Pada Steak Daging Sapi

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Dittmer, Paul R

Pengaruh Kualitas Pelayanan Dan Harga Terhadap Kepuasan Tamu Pada Mulberry Place Restaurant Di Hotel Seres Springs Resort & SPA Ubud

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