Dasar Kulinari

Dasar-Dasar Gizi Kuliner

Nutrition for foodservice and culinary professionals

The Food Lab: Better Home Cooking Through Science

Dictionary of Food Science and Nutrition .pdf - College of Science

Food Analysis (Food Science Texts Series) - College of Science

School Nutrition Dietary Assessment Study

Foods: experimental perspectives

OCR Home Economics for A2: Food, Nutrition and Health Today

Teori Dasar Kuliner

American Egg Board. 2000. The Incredible Edible Egg. Bowers, Jane. 1992. Food Theory and Application (2nd Edition). Philippines

Charley, H. 1990. Food Science.

Cummings, L. 1989. Nutrition Management for Foodservices.

Gisslen,W. 2001. Professional Baking.

Klein,BE Mattew. 1984. Foodservices System.

Katsigris,C. 1999. Design and Equipment for Restaurant and Foodsevices.

NN. 1983. The good cook:grain and pasta.

Shirley A.Gilmore. 2002. Food preparation study course.

Soejoeti, Tarwotjo.1998. Dasar-dasar Gizi Kuliner.

Siregar R., Nilawati NS., Rotua M., Surata IG. 2016.

Buku Ajar Gizi Kuliner Dasar. Jakarta: Penerbit Buku Kedokteran EGC.

Soenardi T dan Tim Yayasan Gizi Kuliner Jakarta. 2013. Teori Dasar Kuliner. Jakarta : PT Gramedia Pustaka Utama