Presentations and Authors


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Culinary

SENSORY AND NUTRITION CHARACTERISTICS OF BROWN SEAWEED EXTRACT ADDITION (Sargassum Sp) FOR ICE CREAM MAKING AS A FUNCTIONAL FOOD PDF
rahmi holinesti
IDENTIFICATION HALAL CRITICAL CONTROL POINT OF DRILLED FOOD AT PADANG RESTAURANT XML PDF
rahmi holinesti
UNIVERSITY GRADUATES ROLE IN DEVELOPING OYSTER CHIPS SALES IN FACING INDUSTRY 4.0 CHALLENGES PDF
Zuraini Mahyiddin, Yuli Heirina Hamid, Nurul Faudhiah, Zaudhatul Ulya

Tourism

EARLY WARNING SYSTEM (EWS) TO SUPPORT TOURISM IN BALI PDF
Adib Hermawan, Siswo Hadi Sumantri, IDK Kertawidana, Wilopo Wilopo