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Kualitas Kue Putu Ayu Dengan Rasa Matcha

Apshari, Bella

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ISBN/ISSN: 16.1.3.1.139
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Call Number: 808.068 Aps-k

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ISBN/ISSN: 16.1.3.1.139
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Call Number: 808.068 Aps-k

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Kualitas cr?me Brulee Dengan Tambahan Rasa Earl Grey Tea

himawan, Anastasia

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ISBN/ISSN: 16.1.3.1.138
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Call Number: 808.068 Him-k

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ISBN/ISSN: 16.1.3.1.138
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Call Number: 808.068 Him-k

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Implementasi Aspek Pelemahan Di Hotel Hanging Garden Of Bali

Suastika, I Putu

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ISBN/ISSN: 15.1.3.1.285
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Call Number: 808.068 Sua-i

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ISBN/ISSN: 15.1.3.1.285
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Call Number: 808.068 Sua-i

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Kualitas Selai Berbahan Dasar Rumput Laut

Candra, Eka Wahyu

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ISBN/ISSN: 15.1.3.1.282
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Call Number: 808.068 Can-k

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ISBN/ISSN: 15.1.3.1.282
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Call Number: 808.068 Can-k

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Kualitas Patty Burger Berbahan Dasar Ikan Lele

Yasa, I Wayan Candra

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ISBN/ISSN: 15.1.3.1.273
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Call Number: 808.068 Yas-k

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ISBN/ISSN: 15.1.3.1.273
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Call Number: 808.068 Yas-k

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Penggunaan Kacang Merah (Phaseolus Vulgaris L) Sebagai Bahan Dasar Tempe

Wiguna, Apriyanto Putra

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ISBN/ISSN: 15.1.3.1.266
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Call Number: 808.068 Wig-p

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ISBN/ISSN: 15.1.3.1.266
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Call Number: 808.068 Wig-p

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Kualitas Dodol Berbahan Campuran Tepung Ubi Cilembu

Handayani, Komang Mila

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ISBN/ISSN: 15.1.3.1.261
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Series Title: -
Call Number: 808.068 Han-k

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ISBN/ISSN: 15.1.3.1.261
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Call Number: 808.068 Han-k

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Kualitas Pad Thai Menggunakan Kwetiaw Tinta Cumi Cumi(celoid Cephalopad)

Pratama, I Gede Juliana

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ISBN/ISSN: 15.1.3.1.248
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Call Number: 808.068 Pra-k

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ISBN/ISSN: 15.1.3.1.248
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Call Number: 808.068 Pra-k

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Analisis Teknik Penyimpanan Bahan Makanan Pada Kitchen Ubud Village Hotel

Kosuma, Kadek Hendra

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ISBN/ISSN: 15.1.3.1.246
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Call Number: 808.068 Kos-a

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ISBN/ISSN: 15.1.3.1.246
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Call Number: 808.068 Kos-a

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Kualitas Bakso Berbahan Dasar Jamur Tiram Putih

Arimbawa, I Kadek Jana

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ISBN/ISSN: 15.1.3.1.238
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Series Title: -
Call Number: 808.068 Ari-k

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ISBN/ISSN: 15.1.3.1.238
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Call Number: 808.068 Ari-k

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