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Found 0 from your keywords: Author : Sinha, Atish P.
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The effect of different heat treatments on the quality of ready-to-cook rendang" seasoning paste and the implementation of the paste in a catering service"
were no significant differenon their sensory properties. The boil (1000C for 10minutes) treatment wa
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Delegation & supervision
Tracy, Brian
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Impact of Scuba Driving tourism in Komodo National Park Indonesia towards tourist Satisfication
Soeprapto, Vishnuvardhana S. - Wijaya, Mariansyah Firman
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The Impact of motivation toward employee satisfaction, case of JW Marriott Jakarta
intrinsic job feature
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Starches : characterization, properties, and applications
Bertolini, Andrea C.