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Kualitas Patty Burger Berbahan Dasar Ikan Lele

Yasa, I Wayan Candra

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ISBN/ISSN: 15.1.3.1.273
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Call Number: 808.068 Yas-k

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ISBN/ISSN: 15.1.3.1.273
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Call Number: 808.068 Yas-k

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Penggunaan Kacang Merah (Phaseolus Vulgaris L) Sebagai Bahan Dasar Tempe

Wiguna, Apriyanto Putra

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ISBN/ISSN: 15.1.3.1.266
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Call Number: 808.068 Wig-p

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ISBN/ISSN: 15.1.3.1.266
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Call Number: 808.068 Wig-p

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Kualitas Dodol Berbahan Campuran Tepung Ubi Cilembu

Handayani, Komang Mila

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ISBN/ISSN: 15.1.3.1.261
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Call Number: 808.068 Han-k

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ISBN/ISSN: 15.1.3.1.261
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Call Number: 808.068 Han-k

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Kualitas Pad Thai Menggunakan Kwetiaw Tinta Cumi Cumi(celoid Cephalopad)

Pratama, I Gede Juliana

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ISBN/ISSN: 15.1.3.1.248
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Call Number: 808.068 Pra-k

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ISBN/ISSN: 15.1.3.1.248
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Call Number: 808.068 Pra-k

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Analisis Teknik Penyimpanan Bahan Makanan Pada Kitchen Ubud Village Hotel

Kosuma, Kadek Hendra

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ISBN/ISSN: 15.1.3.1.246
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Call Number: 808.068 Kos-a

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ISBN/ISSN: 15.1.3.1.246
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Call Number: 808.068 Kos-a

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Kualitas Bakso Berbahan Dasar Jamur Tiram Putih

Arimbawa, I Kadek Jana

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ISBN/ISSN: 15.1.3.1.238
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Call Number: 808.068 Ari-k

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ISBN/ISSN: 15.1.3.1.238
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Call Number: 808.068 Ari-k

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Kualitas Sorbet Berbahan dasar Kurma dan Madu

Oktavio, Picki

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ISBN/ISSN: 15.1.3.1.231
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Call Number: 808.068 Okt-k

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ISBN/ISSN: 15.1.3.1.231
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Call Number: 808.068 Okt-k

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Kualitas Es Krim Dengan Penambahan Kopi Bubuk

Mitsuyanti, Ni Made Ade

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ISBN/ISSN: 15.1.3.1.225
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Call Number: 808.068 Mit-k

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ISBN/ISSN: 15.1.3.1.225
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Call Number: 808.068 Mit-k

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Kualitas Steak Daging Babi Melalui Proses Marinasi Dengan Menggunakan Beer

Arnawan, Ida Bagus Gede Wira

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ISBN/ISSN: 15.1.3.1.220
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Series Title: -
Call Number: 808.068 Arn-k

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ISBN/ISSN: 15.1.3.1.220
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Call Number: 808.068 Arn-k

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Kualitas Mousse Dengan Bahan Campuran Kunyit

Arganata, I Pande Made Sutrisna

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ISBN/ISSN: 15.1.3.1.219
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Call Number: 808.068 Arg-k

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ISBN/ISSN: 15.1.3.1.219
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Call Number: 808.068 Arg-k

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