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Subtitusi Tepung Terigu Dengan Tepung Mocaf Dalam Pembuatan Kerupuk Kulit Pan…
Vieri, Sebastian
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ISBN/ISSN
17.1.3.1.195
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808,068
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17.1.3.1.195
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808,068
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Pemanfaatan Kunyit Asem Sebagai Bahan Dasar Sorbet
Kasih, Ni Putu Mutiara
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ISBN/ISSN
17.1.3.1.182
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808,068
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17.1.3.1.182
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808,068
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Standar Oprasional Prosedur Food & Beverage Product Di Simply Social Restaura…
Febri, I Kadek Dodi Indrawan
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ISBN/ISSN
16.1.3.1.017
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808,068
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16.1.3.1.017
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808,068
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Pemanfaatan Biji Kluwih Sebagai Bahan Dasar Pembuatan Kue Nastar
Gunawan, I Kadek Robby Adi
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ISBN/ISSN
16.1.3.1.247
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808,068
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16.1.3.1.247
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Kualitas Bakso Berbahan Dasar Daging Kelinci
Wijaya, Ronald Marcelino
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ISBN/ISSN
16.1.3.1.032
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808,068
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16.1.3.1.032
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Gluten Free Product Tepung Singkong Sebagai Alternatif Pembuatan Dessert Box …
Anggareta, Putu Cintia
Edition
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ISBN/ISSN
18.13.1.110
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808,068
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18.13.1.110
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Kualitas Nugget Tempe Berbahan Campuran Daun Kelor
Wiguna, Gede Angga
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ISBN/ISSN
18.1.3.1.284
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808,068
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18.1.3.1.284
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Completing Your Qualitative Dissertation: A Road Map From Beginning to End
Bioomberg, Linda Dale
Volve, Marie
Edition
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ISBN/ISSN
978-154433-6527
Collation
612 hlm ; 28 cm
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Call Number
808.02 Blo-c
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978-154433-6527
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612 hlm ; 28 cm
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808.02 Blo-c
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Next Door
Mouse9, White
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978-623-306-317-3
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813 Mou-n
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978-623-306-317-3
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813 Mou-n
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Pengaruh Fasilitas Kerja Dan Lingkungan Kerja Terhadap Kinerja Karyawan Pada …
Putra, Hendra Lesmana
Edition
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ISBN/ISSN
15.2.1.1.047
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808,068
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15.2.1.1.047
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