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  1. 1761
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    Chapter 2 Heritage and food history A critical assessment by Di Fiore, Laura

    Published 2020
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  2. 1762
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    Chapter 4 Food and locality Heritagization and commercial use of the past by Capuzzo, Paolo

    Published 2020
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  3. 1763
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    Chapter 6 A place at the table? Food in museums as an "Ersatz politics" of difficulty by Eckersley, Susannah

    Published 2020
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  4. 1764
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    Chapter 12 Careful with heritage by Porciani, Ilaria

    Published 2020
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  5. 1765
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    The Cultural Politics of Anti-Elitism

    Published 2023
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  6. 1766
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    Effectiveness of different high temperatures to control stored-product beetles (different species) on stored rice grain / Normazura Ismail and Nur'Amira Hamid by Ismail, Normazura, Hamid, Nur'Amira

    Published 2019
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  7. 1767
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    Drinking water preference among students in UiTM Perlis using fuzzy AHP / Nur Fatihah Fauzi, Syahirah Ali Munawar, and Huda Zuhrah Ab Halim by Fauzi, Nur Fatihah, Ali Munawar, Syahirah, Ab Halim, Huda Zuhrah

    Published 2020
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  8. 1768
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    Zea Mays flour / Ahmad Shakani Abdullah, Iklima Husna Abdul Rahim and Marry Tracy Pawan by Abdullah, Ahmad Shakani, Abdul Rahim, Iklima Husna, Pawan, Marry Tracy

    Published 2020
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  9. 1769
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    Innovation in local kuih: consumer's behavioral intention towards Ready-Made Frozen Food (RMFF)/ Tengku Muaz Tengku Bahizalsah ... [et al.] by Tengku Bahizalsah, Tengku Muaz, Md Nor, Norfezah, Abdul Aziz, Saidatul Afzan, Ishak, Noriza

    Published 2022
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  10. 1770
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    Zea mays flour / Ahmad Shakani Abdullah, Iklima Husna Abdul Rahim and Marry Tracy Pawan by Abdullah, Ahmad Shakani, Abdul Rahim, Iklima Husna, Pawan, Marry Tracy

    Published 2020
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  11. 1771
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    Pemanfaatan Ekstrak Bekatul Beras Merah Sebagai Sumber Prebiotik Dalam Pembuatan Yoghurt Dengan Variasi Lama Fermentasi by Rofiah, Nur Fatakhu, , Dr. Nanik Suhartatik, S.TP., M.P

    Published 2015
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  12. 1772
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    Inovasi Es Krim Tape Sukun Dengan Penambahan Sari Kacang Gude Dan Kulit Buah Naga Sebagai Pewarna Alami by Suryandari,, Esti, , Dra. Aminah Asngad, M.Si

    Published 2015
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  13. 1773
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    Pengawetan Ikan Nila (Oreochromis Niloticus) Menggunakan Daun Sirih Dengan Variasi Lama Perendaman Yang Berbeda by DEVI, ANNA ROOSIANA, , Dra. Titik Suryani, M.Sc

    Published 2015
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  14. 1774
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    Kadar Protein, pH dan Jumlah Bakteri Asam Laktat Yoghurt Susu Sapi dengan Variasi Penambahan Sari Daun Kelor dan Lama Fermentasi yang Berbeda by Rahmawati, Endang, , Dr. Nanik Suhartatik, S.TP., M.P

    Published 2015
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  15. 1775
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    Uji Organoleptik Dan Kadar Vitamin C Yoghurt Buah Bligo (Benincasa hispida) DENGAN Penambahan Konsentrasi Starter Bakteri Dan Ekstrak Buah Nangka (Arthrocarpus heterophyllus) Yang... by Alfitasari, Lucky Dewi, , Dra. Suparti, M. Si

    Published 2015
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  16. 1776
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    Tingkat Pengembangan Dan Daya Terima Cupcake Dari Beberapa Varietas Tepung Jagung Terfermentasi by Sukeksi, Yoshima Intan, , Pramudya Kurnia, STP, M.Agr, , Rusdin Rauf, S.TP., M.P

    Published 2015
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  17. 1777
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    Penatalaksanaan Fisioterapi Pada Post Operasi Fraktur Colles 1/3 Distal Sinistra Di Rumah Sakit Tentara Dr Soedjono Magelang by Adhe Saputra, Pamungkas, , Yulisna Mutia Sari, SSt. FT., M. Sc. (GRS)

    Published 2015
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  18. 1778
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    PENGELOLAAN UNIT PRODUKSIDI SMK NEGERI 1 KLATEN by WIDIYATI, ERNA, , Prof. Sutama, M.Pd

    Published 2015
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  19. 1779
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    Aktivitas Antioksidan Teh Kombinasi Daun Katuk Dan Daun Kelor Dengan Variasi Suhu Pengeringan by Sayekti, Erviana Duwi, , Dra. Aminah Asngad, M. Si, , Siti Chalimah, Dr, MPd

    Published 2016
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  20. 1780
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    Uji Organoleptik Dan Kadar Kalsium Es Krim Dengan Penambahan Kulit Pisang Dan Daun Kelor Sebagai Sumber Gizi Alternatif by Yuliana, Yuliana, , Dra. Aminah Asngad, M.Si

    Published 2016
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