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| LEADER |
00915cam a2200313 a 4500 |
| 001 |
INLIS000000000859074 |
| 005 |
20191112142227.0 |
| 006 |
aa g | 000 0d |
| 007 |
ta |
| 008 |
190923s2018 jiia g | 000 0dind |
| 020 |
# |
# |
|a 978-602-470-029-4
|
| 035 |
# |
# |
|a 0010-1118006236
|
| 040 |
# |
# |
|a JKPNPNA
|b ind
|
| 082 |
0 |
4 |
|a 641.5
|2 [23]
|
| 084 |
# |
# |
|a 641.5 RIN s
|
| 090 |
# |
# |
|a CB-D.13 2018-28078
|
| 100 |
0 |
# |
|a Rina Rifqie Mariana
|e penulis
|
| 245 |
1 |
0 |
|a Standarisasi pengolahan bakso berdasarkan metode HACCP /
|c Rina Rifqie Mariana
|
| 250 |
# |
# |
|a Cetakan pertama
|
| 264 |
# |
1 |
|a Malang :
|b Universitas Negeri Malang,
|c 2018
|
| 300 |
# |
# |
|a x, 240 halaman :
|b ilustrasi ;
|c 23 cm
|
| 336 |
# |
# |
|a teks
|2 rdacontent
|
| 337 |
# |
# |
|a tanpa perantara
|2 rdamedia
|
| 338 |
# |
# |
|a volume
|2 rdacarrier
|
| 504 |
# |
# |
|a Termasuk bibliografi
|
| 650 |
# |
4 |
|a Masakan
|
| 850 |
# |
# |
|a JKPNPNA
|
| 999 |
# |
# |
|a 28078/DM/D/2018
|
| 999 |
# |
# |
|a ##
|a 18-28078KOP.2
|
