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Analisis Kualitas Dan Minat Es Krim Berbahan Campuran Ubi Ungu
Putra, I Made Oka Dharma
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ISBN/ISSN
19.1.3.1.309
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Call Number
808.068 Put-a
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19.1.3.1.309
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808.068 Put-a
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Kualitas Selai Berbahan Dasar Rumput Laut
Putra, I Made Landuh Raharja
Edition
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ISBN/ISSN
19.1.3.1.378
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Call Number
808.068 Put-k
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19.1.3.1.378
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808.068 Put-k
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Penggunaan Kacang Pistacchio Sebagai Tambahan Bahan Utama Dalam Pembuatan Bro…
Yustyadarma, I Gusti Ngurah Arya Agastya
Edition
-
ISBN/ISSN
19.1.3.1.250
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808.068 Yus-p
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19.1.3.1.250
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808.068 Yus-p
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Keripik Berbahan Batang Pohon Pisang
Dijaya, I Gusti Ngurah Ari
Edition
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ISBN/ISSN
19.1.3.1.310
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808.068 Dij-k
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19.1.3.1.310
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808.068 Dij-k
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Kualitas Bolu Kukus Dengan Penambahan Extract Bunga Telang
Udiyana, I Gede
Edition
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ISBN/ISSN
19.1.3.1.375
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Call Number
808.068 Udi-k
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19.1.3.1.375
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808.068 Udi-k
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Analisis Restoran Taman Dedari Sebagai Objek Wisata Dimasa Pandemi Covid 19
Adnyana, I Gede Arya
Edition
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ISBN/ISSN
17.1.3.1.328
Collation
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Call Number
808.068 Adn-a
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17.1.3.1.328
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808.068 Adn-a
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Analisis Penyimpanan Bahan Makanan Di ST Regis Bali Resort
Paramartha, I Dewa Gede Nata
Edition
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ISBN/ISSN
19.1.3.1.316
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808.068 Par-a
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19.1.3.1.316
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808.068 Par-a
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Pengaruh Pengunaan Puree Labu Kuning (Cucurbitas Moschata) Terhadap Kualitas …
Friets, Hans
Edition
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ISBN/ISSN
18.1.3.1.210
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Call Number
808.068 Fri-p
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18.1.3.1.210
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808.068 Fri-p
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Brownies Panggang Berbahan Campuran Tepung Biji Labu
Ananda, Gusti Ayu Made Githa
Edition
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ISBN/ISSN
19.1.3.1.301
Collation
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Series Title
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Call Number
808.068 Ana-b
Edition
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19.1.3.1.301
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808.068 Ana-b
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Pemanfaatan Ubi Jalar Kuning Dalam Pembuatan Bolu Kukus
Jaya, Gede Tuluskurnia
Edition
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ISBN/ISSN
17.1.3.1.198
Collation
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Call Number
808.068 Jay-p
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17.1.3.1.198
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808.068 Jay-p
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Elisabeth Shania Anggreny
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Adnyani, Ni Luh Eva Sukma
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