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Kualitas Macaron Berbahan Dasar Tepung Kacang Tanah

Chulia, Tjoe Tifanny

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ISBN/ISSN: 15.1.3.1.160
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Call Number: 808.068 Chu-k

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ISBN/ISSN: 15.1.3.1.160
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Call Number: 808.068 Chu-k

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Kualitas Gelato Dengan Bahan Campuran Tuak Dan Santan Kelapa

Zainulloh, Muhamad

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ISBN/ISSN: 15.1.3.1.158
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Call Number: 808.068 Zai-k

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ISBN/ISSN: 15.1.3.1.158
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Call Number: 808.068 Zai-k

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Perbedaan Kualitas Pada bakso Ikan Tenggiri Original Dengan Bakso Ikan Tenggi…

Valdi, Ray

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ISBN/ISSN: 15.1.3.1.157
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Call Number: 808.068 Val-p

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ISBN/ISSN: 15.1.3.1.157
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Call Number: 808.068 Val-p

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Kualitas Kue Mochi Dengan bahan Campuran Singkong

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ISBN/ISSN: 15.1.3.1.156
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Call Number: 808.068 Wib-k

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ISBN/ISSN: 15.1.3.1.156
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Call Number: 808.068 Wib-k

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Pembuatan Dendeng Wortel Sebagai Makanan Untuk Kalangan Vegetarian

Chan, Kevin

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ISBN/ISSN: 15.1.3.1.143
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Call Number: 808.068 Chs-p

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ISBN/ISSN: 15.1.3.1.143
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Call Number: 808.068 Chs-p

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Kualitas Kue Chiffon Berbahan Campuran Tepung Terigu Dengan Tepung Beras Merah

Felisia

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ISBN/ISSN: 15.1.3.1.134
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Call Number: 808.068 Fel-k

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ISBN/ISSN: 15.1.3.1.134
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Call Number: 808.068 Fel-k

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Kualitas Dendeng Berbahan Dasar Kacang Merah

Lestari, Ni Nyoman Ayu Eva

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ISBN/ISSN: 15.1.3.1.133
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Call Number: 808.068 Eva-k

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ISBN/ISSN: 15.1.3.1.133
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Call Number: 808.068 Eva-k

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Kualias Kue Kering Bebas Gluren Berbahan Campuran Alpukat Dengan Margarin

Velecia, Veren

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ISBN/ISSN: 15.1.3.1.129
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Call Number: 808.068 Vel-k

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ISBN/ISSN: 15.1.3.1.129
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Call Number: 808.068 Vel-k

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Kajian Kualitas Pelayanan Front Office Terhadap Kepuasan Tamu di Hotel Mayone…

Sidebang, Hendro Putra

Edition: -
ISBN/ISSN: 17.1.3.2.001
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Call Number: 808,068

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ISBN/ISSN: 17.1.3.2.001
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Analisis Pelayanan Buffet Breakfast Pada Reef Restaurant Di Maya Sanur Resort…

Putra, Putu Irvan Fernanda

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ISBN/ISSN: 16.1.3.1.030
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Call Number: 808,068

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ISBN/ISSN: 16.1.3.1.030
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