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Kualitas Kue Sus Dengan Bahan dasar Tepung Singkong

Arifin, Agnes Chyntia

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ISBN/ISSN: 16.1.3.1.202
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Call Number: 808.068 Ari-k

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ISBN/ISSN: 16.1.3.1.202
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Call Number: 808.068 Ari-k

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Kualitas Kue Serabi Dengan Campuran Tepung Kulit Manggis

Aditama, Made Ditha

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ISBN/ISSN: 16.1.3.1.201
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Call Number: 808.068 Adi-k

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ISBN/ISSN: 16.1.3.1.201
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Kualitas manisan Dari Labu Siam

Krisna,Reynaldi

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ISBN/ISSN: 16.1.3.1.200
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Call Number: 808.068 Kri-k

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ISBN/ISSN: 16.1.3.1.200
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Call Number: 808.068 Kri-k

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Perbedaan Kualitas Pengempukan Daging Sapi Dengan Nanas,DaunPepaya,Jahe

ihsan, Ramadhan Fadhil

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ISBN/ISSN: 16.1.3.1.199
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Call Number: 808.068 His-p

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ISBN/ISSN: 16.1.3.1.199
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Kualitas Sate Lilit Bumbu Bali Berbahan Dasar Jantung Pisang Kepok

Wirawan, Kadek Agus

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ISBN/ISSN: 16.1.3.1.196
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Call Number: 808.068 Wir-k

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ISBN/ISSN: 16.1.3.1.196
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Call Number: 808.068 Wir-k

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Kualitas Dodol Dengan Campuran Kopi Susu

Antara, I Wayan Mei

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ISBN/ISSN: 16.1.3.1.195
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Call Number: 808.068 Ant-k

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ISBN/ISSN: 16.1.3.1.195
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Call Number: 808.068 Ant-k

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Puding Kulit Pisang Sebagai Salah Satu Makanan Penutup

Prawira, I Wayan Krisna Adi

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ISBN/ISSN: 16.1.3.1.194
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Call Number: 808.068 Pra-p

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ISBN/ISSN: 16.1.3.1.194
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Call Number: 808.068 Pra-p

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Kualitas Pepes Bumbu Bali Berbahan Dasar Sukun (Artocarpus Altilis)

Wirawan, I Putu Bagus

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ISBN/ISSN: 16.1.3.1.193
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Call Number: 808.068 Wir-k

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ISBN/ISSN: 16.1.3.1.193
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Analisis Penyimpanan Bahan Makanan Di Dapur Hotel Melia Bali Indonesia

Masdinata, I Made Wira

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ISBN/ISSN: 16.1.3.1.191
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Call Number: 808.068 Mas-a

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ISBN/ISSN: 16.1.3.1.191
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Call Number: 808.068 Mas-a

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Kualitas Selai Berbahan dasar Rumput Laut (Eucheuma Cottonii)

Prihardika, I Made Riko

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ISBN/ISSN: 16.1.3.1.190
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Call Number: 808.068 Pri-k

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ISBN/ISSN: 16.1.3.1.190
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