- DocumentPENGEMBANGAN KULINER LOKAL YANG BERBASIS GASTRONOMI KEARIFAN LOKAL DENGAN INOVASI BARUuploaded by
Theresia Stephani Sihite
- Documentilmu pangan 2uploaded by
Theresia Stephani Sihite
- DocumentInformasi Nilai Giziuploaded by
Theresia Stephani Sihite
- DocumentVOCABULARRY ABOUT DISEASEuploaded by
Theresia Stephani Sihite
- DocumentVOCABULARRY KITCHEN UTENSILuploaded by
Theresia Stephani Sihite
- DocumentPeraturan perundang-undangan dalam bidang kesehatan dan panganuploaded by
Theresia Stephani Sihite
- DocumentSNI Minyak Goreng.pdfuploaded by
Theresia Stephani Sihite
- DocumentBUMBU DAN REMPAH.pptxuploaded by
Theresia Stephani Sihite
- Documentbahan penyegar-ilpang2.pptxuploaded by
Theresia Stephani Sihite
- DocumentBahan-WPS Office.docuploaded by
Theresia Stephani Sihite
- DocumentRuang Lingkup mata kuliah Biokimia Giziuploaded by
Theresia Stephani Sihite
- DocumentKonsep Dasar Statistikauploaded by
Theresia Stephani Sihite
- Documentpert 2 epid masalah gizi di indouploaded by
Theresia Stephani Sihite
- DocumentPENILAIAN-STATUS-GIZI-FINAL-KEMENKES.pdfuploaded by
Theresia Stephani Sihite
- DocumentPENILAIAN-STATUS-GIZI-FINAL-KEMENKES.pdfuploaded by
Theresia Stephani Sihite
- DocumentRingkasan Topik 1 Teknologi Panganuploaded by
Theresia Stephani Sihite
- DocumentSejarahEpidemiologiuploaded by
Theresia Stephani Sihite
- DocumentAnsweruploaded by
Theresia Stephani Sihite
- Document13,14. ANATOMI FISIOLOGI PENGINDERAANuploaded by
Theresia Stephani Sihite