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PEMBUATAN COOKIES BERBAHAN DASAR HATI SAPI DAN TEPUNG KACANG MERAH SEBAGAI CAMILAN TINGGI PROTEIN DAN KALSIUM
Sari, Nadia Purnama
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KONSEP DASAR MENUJU KEPERAWATAN PROFESIONAL, Edisi Revisi
Sumijatun, Sumijatun
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PENGARUH VARIASI KAMPUH LAS DAN ARUS LISTRIK TERHADAP NILAI KEKERASAN SAMBUNGAN LAS GMAW PADA BAJA ST-37
Pratama, Muchlis Nanda
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HUBUNGAN CURIOSITY DENGAN PENGAMBILAN KEPUTUSAN PADA WANITA PENGGUNA KOSMETIK PEMUTIH WAJAH
Wijaya, Malinda
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PRINCIPLES of POLYMERIZATION, THIRD EDITION
Odian, George
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