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BAHAN TAMBAHAN PANGAN (FOOD ADDITIVE)

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630

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ANEKA HASIL OLAHAN KELAPA

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630

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MODUL PENYULUHAN PEMBUATAN ANEKA OLAHAN PEPAYA
IDA MARIYANTI

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630

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TEKNOLOGI PENGOLAHAN SAYURAN DAN BUAH-BUAHAN (TEORI DAN PRAKTEK)
Sutrisno Koswara

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630

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KHASIAT DAN PENGOLAHAN BAWANG (TEORI DAN PRAKTEK)

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630

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KARAKTERISTIK KEDELAI SEBAGAI BAHAN PANGAN FUNGSIONAL

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630

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TEKNOLOGI PEMBUATAN YOGHURT
Sutrisno Koswara

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DASAR-DASAR AGRONOMI
I Nyoman Rai

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978-602-8409-68-1
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978-602-8409-68-1
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