Unggahan by Yuliandi

BAB VIII

BAB V dan VI

Nasiru, A., B. F. Muhammad, & Z. Abdullahi. 2011. Effect of Cooking Time and Potash Concentration on Organoleptic Properties of Red and White Meat. Journal of Food Technology, 9 119-123

51-Article Text-136-4-10-20200218

Worksheet PKn St 2

Worksheet PKn St 2