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Kualitas Donat Berbahan Tambahan Labu Kuning
Rahadi, I Ketut
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ISBN/ISSN
17.1.3.1.364
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808,068
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17.1.3.1.364
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Kualitas Kue Ku Dengan Bahan Dasar Tepung Ubi Jalar Ungu
Sudarmadi, I Ketut
Edition
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ISBN/ISSN
17.1.3.1.363
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808,068
Edition
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17.1.3.1.363
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Kualitas Mayonnaise Berbahan Dasar Kuning Telur Bebek Dan Infused Kulit Udang…
Mahendra, I Made Rai Surya
Edition
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ISBN/ISSN
17.1.3.1.362
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808,068
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ISBN/ISSN
17.1.3.1.362
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808,068
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Kualitas Mie Dengan Campuran Biji Nangka Dan Kunyit
Suprinta, I Nyoman
Edition
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ISBN/ISSN
17.1.3.1.360
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808,068
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17.1.3.1.360
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Kualitas Donat Berbahan Campuran Tepung Umbi Suweg
Putra, I Putu Nanda Kusuma
Edition
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ISBN/ISSN
17.1.3.1.358
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808,068
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ISBN/ISSN
17.1.3.1.358
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Kualitas Cookies Berbahan Dasar Kacang Merah Dan Gula Kelapa Organic
Yasa, Anak Agung Made Wahyudi
Edition
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ISBN/ISSN
17.1.3.1.357
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808,068
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17.1.3.1.357
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Abon Ikan Lele Dengan Kadar Lemak Yang Rendah Dan Varian Level Pedas
Sudarsana, Dewa Gede Aditya
Edition
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ISBN/ISSN
17.1.3.1.351
Collation
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808,068
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17.1.3.1.351
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Pembuatan Tempe Berbahan Dasar Kacang Hijau
Dewi, Ni Luh Intan Juwita
Edition
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ISBN/ISSN
17.1.3.1.343
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808,068
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17.1.3.1.343
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Implementasi Teknik Penyimpanan Bahan Makanan Di Nyala Kitchen Fairmont Sanur…
Wae, Gabriela Venansia
Edition
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ISBN/ISSN
17.1.3.1.342
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808,068
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17.1.3.1.342
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Kualitas Kue Putu Ayu Berbahan Dasar Tepung Hunkwe
Dewi, I Gusti Ayu Suci Sintia
Edition
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ISBN/ISSN
17.1.3.1.341
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808,068
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17.1.3.1.341
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