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|2 [23]
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|a 641.5 UST p
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| 090 |
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# |
|a CB-D.11 2017-21045
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| 100 |
0 |
# |
|a Ustadi
|e peneliti
|
| 245 |
0 |
0 |
|a Panduan pengolahan produk perikanan :
|b abon, crispy, bakso, dan nugget /
|c disusun oleh, Prof. Ustadi
|
| 250 |
# |
# |
|a Cetakan 1
|
| 264 |
# |
1 |
|a Yogyakarta :
|b Pusat Studi Trisakti dan Saemaul Undong,
|c 2017
|
| 264 |
# |
4 |
|c ©2007, Ustadi
|
| 300 |
# |
# |
|a vii, 32 halaman :
|b ilustrasi ;
|c 17 cm
|
| 336 |
# |
# |
|a teks
|2 rdacontent
|
| 337 |
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# |
|a tanpa perantara
|2 rdamedia
|
| 338 |
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# |
|a volume
|2 rdacarrier
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| 650 |
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4 |
|a Masakan ikan
|
| 850 |
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# |
|a JKPNPNA
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| 999 |
# |
# |
|a 21045/DM/D/2018
|
| 999 |
# |
# |
|a 21045/DM/D/2018(2)
|
