Sort By
Menampilkan 1 - 2 of 2 untuk pencarian: 'Dwiloka, B', lama mencari: 0.21s
The Reduced Glucose, Acidity, and Preference of Fermented Meat “Petis” on the Different of Meat Broth
oleh Sutaryo, Sutaryo , Setyaningrum, Y , Dwiloka, B
PHYSICAL AND SENSORY CHARACTERISTICS OF CHICKEN NUGGETS WITH UTILIZATION RICE BRAN TO SUBSTITUTE WHEAT FLOUR
oleh Maliluan, C , Pramono, Y B , Dwiloka, B
IOS Links
Opsi Pencarian
Temukan Lebih Banyak
Butuh Bantuan?
© 2022 Perpustakaan Nasional Republik Indonesia