Kualitas Sari Jahe Sebagai Bahan Pembuatan Puding | IPB Internasional

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Kualitas Sari Jahe Sebagai Bahan Pembuatan Puding

Wijaya, Pande Made Krisna Angga - Personal Name;

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R1667 808.068 Wij-k My Library Available

Detail Information

Series Title: -
Call Number: 808.068 Wij-k
Publisher: Denpasar : IPBI., 2022
Collation: -
Language: Indonesia
ISBN/ISSN: 18.1.3.1.248
Classification: 808.068
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): Organoleptik
Eksperimen
Puding
Jahe
Specific Detail Info: -
Statement of Responsibility: Wijaya, Pande Made Krisna Angga

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