The use of audio-visual media in improving culinary students learning outcomes in chicken carcass material
This research aimed to find out the effectiveness of audio-visual media (picture, video, audio) on culinary students' learning outcomes in chicken carcass material. The researcher implemented a quasi-experimental method with a nonequivalent control group design. The subjects of this study were...
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| Main Authors: | , , |
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| 格式: | 图书 |
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Universitas Negeri Yogyakarta,
2021-03-01T00:00:00Z.
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| 索引号: |
A1234.567 |
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| 复印件 1 | 可用 |