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Implementasi Standard Oprational Procedure (SOP) Pada Kitchen Department di G…
Septiadji, Rudi Rindang
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ISBN/ISSN
17.1.3.1.294
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808.068 Sep-i
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17.1.3.1.294
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Perbandingan Kualitas Roti Dengan Menggunakan Mother Dough Dan Instant Yeast
Anggreni, Ni Made Alit
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ISBN/ISSN
19.1.3.1.336
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808.068 Ang-p
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19.1.3.1.336
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808.068 Ang-p
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Modifikasi Laklak Berbahan Dasar Tepung Beras Merah
Pradita, Kadek Aris
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ISBN/ISSN
19.1.3.1.290
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808.068 Pra-m
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19.1.3.1.290
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808.068 Pra-m
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Penggunaan Sayur Pare Dalam Pembuatan Produk Manisan Kering
Putra, Kadek Sumardika
Edition
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ISBN/ISSN
18.1.3.1.378
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808.068 Put-p
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18.1.3.1.378
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Hygiene Dan Sanitasi Dapur (Studi Deskritif Tentang Upaya Menjaga Hygiene Dan…
Baharatha, I Putu Andrean
Edition
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ISBN/ISSN
19.1.3.1.327
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808.068 Bah-h
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19.1.3.1.327
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808.068 Bah-h
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Kualitas Keripik Berbahan Dasar Pelepah Pohon Pisang Raja
Putra, I Putu Andika Pratama
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18.1.3.1.384
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808.068 Put-k
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18.1.3.1.384
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Peran Chef De PArtie Dalam Penerapan Hygiene dan Sanitasi Dapur di The Westin…
Prastya, I Made Dwiki
Edition
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ISBN/ISSN
18.1.3.1.245
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808.068 Pra-p
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18.1.3.1.245
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Penggunaan Tepung Ubi Ungu Sebagai Pengganti Tepung Terigu Dalam Pembuatan Ku…
Wedana, I Gede Arta
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ISBN/ISSN
18.1.3.1.262
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808.068 Wed-p
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ISBN/ISSN
18.1.3.1.262
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Kualitas Nastar Dari Komponen Tanaman Sirsak Berupa Daun Dan Buah
Dewi, Ni Made Ayu Wija Kusuma
Edition
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ISBN/ISSN
19.1.3.1.363
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808.068 Dew-k
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19.1.3.1.363
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808.068 Dew-k
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Pancake Berbahan Dasar Ubi Jalar Ungu
Yesinta O.S, Ni Luh Putu
Edition
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ISBN/ISSN
17.1.3.1.250
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808.068 Yes-p
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17.1.3.1.250
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Putra, I Putu Wira Aditia
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Benita, Maria Ivana
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