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  1. 1
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    Analisis Unsur-Unsur Budaya Dalam Film Comme Un Chef by Fauziyah, Syifa Nudiya

    Published 2015
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  2. 2
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    Setting the Table for Julia Child Gourmet Dining in America, 1934-1961 by Strauss, David

    Published 2011
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  3. 3
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    La créativité culinaire Les trois étoiles du guide Michelin by Zancanaro, Frédéric

    Published 2019
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  4. 4
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    STUDI PENAMBAHAN TEPUNG DAUN KELOR PADA PRODUK KELOR CAKE TERHADAP DAYA TERIMA KONSUMEN by Prabowo, Arif Rahmat

    Published 2016
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  5. 5
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    PENAMBAHAN BAHAN BAKU UBI MERAH KEPADA KUE TRADISIONAL KUE LUMPUR TERHADAP DAYA TERIMA KONSUMEN. by Nur, Diana Shorea

    Published 2016
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  6. 6
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    PEMBUATAN CINCAU DENGAN MENGGUNAKAN TAMBAHAN AGAR-AGAR, GELATIN DAN JELI by Pohan, Tri Chandra Septia

    Published 2016
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  7. 7
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    STUDI KONSENTRASI TEPUNG TAPE KETAN PADA BROWNIES TAPE KETAN & VARIANSNYA TERHADAP DAYA TERIMA KONSUMEN DI KOTA KUNINGAN by Dewi, Rifa Nur Insani

    Published 2013
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  8. 8
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    BEST PRACTICES PENERAPAN PROGRAM MAKAN BERSAMA DI DAYCARE by Nurkholisoh, Diah

    Published 2016
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  9. 9
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    ANALISIS FAKTOR FAKTOR KETIDAKPUASAN KONSUMEN TERHADAP MENU DENGAN KATEGORI DOG (UNPOPULER DAN UNPROFITABLE) DI JADUL VILLAGE RESORT DAN SPA by Fitrianty, Rattikah

    Published 2014
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  10. 10
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    HUBUNGAN PENGGUNAAN STANDAR RESEP DAN BAHAN BAKU MAKANAN DENGAN KUALITAS PRODUK MAKANAN PADA RESTORAN HOTEL BINTANG EMPAT DI KOTA BANDUNG by Widya Astuti Hidayat, -

    Published 2009
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  11. 11
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    INOVASI PRODUK ES CINCAU HIJAU DENGAN SAUS DARI TEPUNG BERAS DAN SIRUP MERAH TERHADAP DAYA TERIMA KONSUMEN by Faizal, Adam

    Published 2016
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  12. 12
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    PENGGUNAAN TEKNIK DIALOG MELALUI MEDIA KARTU UNO DALAM KETERAMPILAN BERBICARA BAHASA PERANCIS by Syahrini, Qodry

    Published 2017
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  13. 13
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    What to eat. the terapeutic and dietetic compliance of patients on peritoneal dialysis. by F. Pasticci, A. Selvi, M.T. Benedetto, A. Zuccalà

    Published 2012
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  14. 14
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    STUDI PEMBUATAN MAKARONI SCHOTEL DENGAN PENAMBAHAN BUAH PEPAYA MENTAH DAN MATANG SEBAGAI SUMBER PANGAN LOKAL by Fikriyananda, Muhamad

    Published 2016
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  15. 15
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    PROGRAM COOKING CLASS UNTUK ANAK USIA DINI DI CENTROPUNTO RESTO BANDUNG : Penelitian Deskiptif Kualitatif di Restoran Centropunto by Nurmubina, Laras

    Published 2017
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  16. 16
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    A SEMIOTIC ANALYSIS OF MEN'S AND WOMEN'S REPRESENTATION IN ROYCO AND MASAKO TELEVISION ADVERTISEMENTS by Rogate, Lasma Ida Mikha Theresia

    Published 2017
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  17. 17
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    INOVASI CHURROS DENGAN PENAMBAHAN BUAH PISANG DAN ANALISIS UJI DAYA TERIMA KONSUMEN by Rahayu, Riski

    Published 2015
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  18. 18
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    Multilevel approaches to increase fruit and vegetable intake in low-income housing communities: final results of the 'Live Well, Viva Bien' cluster-randomized trial by Kim M. Gans, Patricia Markham Risica, Akilah Dulin Keita, Laura Dionne, Jennifer Mello, Kristen Cooksey Stowers, George Papandonatos, Shannon Whittaker, Gemma Gorham

    Published 2018
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  19. 19
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    Food for change (Volume 9) by Bottura, Massimo

    Published 2019
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  20. 20
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    Food for change (Volume 9) by Bottura, Massimo

    Published 2019
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