PENGEMBANGAN SAJIAN KULINER “KEPITING ASAM MANIS” DAN “LEMPAH KUNING” DENGAN KARBO “LAKSO” DAN SAYURAN “LEMPAH DARAT” KHAS BANGKA BELITUNG

Sukarno, Wibowo, S.E., M.M. and Dadang, Suratman, S.ST.Par., M.M. (2024) PENGEMBANGAN SAJIAN KULINER “KEPITING ASAM MANIS” DAN “LEMPAH KUNING” DENGAN KARBO “LAKSO” DAN SAYURAN “LEMPAH DARAT” KHAS BANGKA BELITUNG. D3 thesis, Poltekpar NHI Bandung.

[img] Text
TA_2021406019_BAB I.pdf
Download (3MB)
[img] Text
TA_2021406019_BAB II.pdf
Restricted to Repository staff only
Download (4MB)
[img] Text
TA_2021406019_BAB III.pdf
Restricted to Repository staff only
Download (1MB)
[img] Text
TA_2021406019_BAB IV.pdf
Restricted to Repository staff only
Download (394kB)
[img] Text
TA_2021406019_COVER.pdf
Download (3MB)
[img] Text
TA_2021406019_FULLTEXT.pdf
Restricted to Repository staff only
Download (7MB)
Item Type: Thesis (D3)
Subjects: H Social Sciences > H Social Sciences (General)
Divisions: Jurusan Hospitality > D3 Seni Kuliner
Depositing User: Anggraeni Pratiwi
Date Deposited: 12 Jan 2026 02:13
Last Modified: 12 Jan 2026 02:17
URI: http://repository.poltekpar-nhi.ac.id/id/eprint/3180

Actions (login required)

View Item View Item
REPOSITORY POLITEKNIK PARIWISATA NHI BANDUNG is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.