REPOSITORY DETAIL
508
DOCUMENTS
Repository Info

TITLE :
OTTIMMO International Repository
URL :
http://repository.ottimmo.ac.id
SOFTWARE PLATFORM :
E-Prints

TOTAL DOCUMENT :
508
Institution Info

Akademi Kuliner dan Patiseri Ottimmo Internasional

INDUSTRIAL TRAINING REPORT : KITCHEN IN SHANGRI-LA QARYAT AL BERI ABU DHABI
Akademi Kuliner dan Patiseri Ottimmo Internasional
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INDUSTRIAL TRAINING REPORT : Industrial Training Report at French Riviera Dubai
Akademi Kuliner dan Patiseri Ottimmo Internasional
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INDUSTRIAL TRAINING REPORT : Internship at Chamas Vasa Hotel Surabaya
Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : UTILIZATION OF VEGETABLE AS AN ANIMAL MEAT SUBTITUTE
Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : The Utilization of eggplant, tofu, oyster mushrooms and enoki mushrooms to make Vegetarian Nugget Analogs
Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : MAKING OF NUGGET FROM DUCK MEAT WITH BETUTU SPICES
Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : UTILIZATION OF FOOD WASTE (RICE WASHING WATER, PINEAPPLE SKIN & PINEAPPLE FLESH JUICE) FOR MAKING NATA DE PINARI
Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : HIGH FIBER VEGETARIAN RENDANG MEAT MADE FROM YOUNG JACK FRUIT, SOY BEAN & OYSTER MUSHROOM
Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Duck Gyoza with Cassava flour
Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : THE MAKING OF WINE BASED ON KERSEN FRUIT USING THE FERMENTATION METHOD
Akademi Kuliner dan Patiseri Ottimmo Internasional
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