UJI ORGANOLEPTIK VARIASI PIZZA NEAPOLITAN DALAM PENGGUNAAN KEJU MOZZARELLA BERBAHAN DASAR ALMOND, FRESH MOZZARELLA, DAN LOW-MOISTURED MOZZARELLA

Fadli, Aulia (2023) UJI ORGANOLEPTIK VARIASI PIZZA NEAPOLITAN DALAM PENGGUNAAN KEJU MOZZARELLA BERBAHAN DASAR ALMOND, FRESH MOZZARELLA, DAN LOW-MOISTURED MOZZARELLA. D3 thesis, Poltekpar NHI Bandung.

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Item Type: Thesis (D3)
Subjects: H Social Sciences > H Social Sciences (General)
Divisions: Jurusan Hospitality > D3 Seni Kuliner
Depositing User: M. Abdul Rosad
Date Deposited: 14 Nov 2023 02:07
Last Modified: 14 Nov 2023 02:07
URI: http://repository.poltekpar-nhi.ac.id/id/eprint/2287

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