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Kualitas Tempura Dengan Tambahan Bir Untuk Membuat Olahan Hidangan Maincourse

Alexander

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ISBN/ISSN: 16.1.3.1.243
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Call Number: 808.068 Ale-k

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ISBN/ISSN: 16.1.3.1.243
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Call Number: 808.068 Ale-k

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Kualitas Brownies Dengan Bahan Dasar Tepung Ampas Tahu

Agnu, Wahyu Meilian Putri

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ISBN/ISSN: 16.1.3.1.241
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Series Title: -
Call Number: 808.068 Agn-k

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ISBN/ISSN: 16.1.3.1.241
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Call Number: 808.068 Agn-k

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Kualitas Donat dengan Bahan Tambahan Ubi Ungu (I Pomea Batatas L)

Widiastuti, Ni Putu

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ISBN/ISSN: 16.1.3.1.238
Collation: -
Series Title: -
Call Number: 808.068 Wid-k

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ISBN/ISSN: 16.1.3.1.238
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Call Number: 808.068 Wid-k

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Analisis Penyimpanan Bahan Makanan (Old Stone Di Hotel Griya Santrian)

Utari, Ni Ketut Ari

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ISBN/ISSN: 16.1.3.1.236
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Series Title: -
Call Number: 808.068 Uta-a

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ISBN/ISSN: 16.1.3.1.236
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Call Number: 808.068 Uta-a

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Penerapan Hygine Dan Sanitasi Di Dapur Baleka Resort&Spa Legian

Cahyanti, Ni Kadek Risa

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ISBN/ISSN: 16.1.3.1.235
Collation: -
Series Title: -
Call Number: 808.068 Cah-p

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ISBN/ISSN: 16.1.3.1.235
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Call Number: 808.068 Cah-p

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Kualitas Pancake Dengan Campuran Buah Sirsak

Nadeak, Meri Selvia

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ISBN/ISSN: 16.1.3.1.234
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Series Title: -
Call Number: 808.068 Nad-k

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ISBN/ISSN: 16.1.3.1.234
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Call Number: 808.068 Nad-k

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Kualitas Brownies Kukus Berbahan Campuran Wortel

Nugroho, Widji Purnomo Setyo

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ISBN/ISSN: 16.1.3.1.232
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Series Title: -
Call Number: 808.068 Nug-k

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ISBN/ISSN: 16.1.3.1.232
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Call Number: 808.068 Nug-k

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Kualitas Apem Berbahan Campuran Tepung Buah Wani

Saputra, Putu Wisnu

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ISBN/ISSN: 16.1.3.1.230
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Series Title: -
Call Number: 808.068 Sap-k

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ISBN/ISSN: 16.1.3.1.230
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Call Number: 808.068 Sap-k

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Rempeyek Berbahan Dasar Daun Kelor

Jasmadi,Martius Antito

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ISBN/ISSN: 16.1.3.1.229
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Series Title: -
Call Number: 808.068 Jas-r

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ISBN/ISSN: 16.1.3.1.229
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Call Number: 808.068 Jas-r

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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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Series Title: -
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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