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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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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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Pentingnya Implementasi Standar Keselamatan kerja dalam Operasional Dapur Di …

Perdana, I Gede Guntur Putra

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ISBN/ISSN: 16.1.3.1.184
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Call Number: 808.068 Per-p

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ISBN/ISSN: 16.1.3.1.184
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Call Number: 808.068 Per-p

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Manisan Berbahan Dasar Kacang Mete

Fernando, Christian

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ISBN/ISSN: 16.1.3.1.182
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Call Number: 808.068 Fer-m

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ISBN/ISSN: 16.1.3.1.182
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Call Number: 808.068 Fer-m

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Kualitas Kue Putu Ayu Dengan Campuran Tepung Pisang Kepok

Saputra, Ariya Permana

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ISBN/ISSN: 16.1.3.1.181
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Call Number: 808.068 Sap-k

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ISBN/ISSN: 16.1.3.1.181
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Call Number: 808.068 Sap-k

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Kualitas Caviar Sintetis Berbahan Dasar Agar Agar

Putra, A.A Bagus Eka

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ISBN/ISSN: 16.1.3.1.180
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Call Number: 808.068 Put-k

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ISBN/ISSN: 16.1.3.1.180
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Call Number: 808.068 Put-k

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Kualitas Manisan Belimbing Wuluh Dengan Penambahan Kayu Manis

Winarta, Agus

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ISBN/ISSN: 16.1.3.1.179
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Call Number: 808.068 Win-k

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ISBN/ISSN: 16.1.3.1.179
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Kualitas Roti Manis Dengan Campuran Tepung Kacang Hijau

Aswari, Yurisa Permata

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ISBN/ISSN: 16.1.3.1.177
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Call Number: 808.068 Asw-k

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ISBN/ISSN: 16.1.3.1.177
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Call Number: 808.068 Asw-k

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Kualitas Mi Basah Dengan Tambahan Daun Gedi

Wirasthithi, Putu Vianca kirana

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ISBN/ISSN: 16.1.3.1.176
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Series Title: -
Call Number: 808.068 Wir-k

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ISBN/ISSN: 16.1.3.1.176
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Call Number: 808.068 Wir-k

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