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Iin Maemunah,Tuti Iriani,Rina Febriana10.17509/invotec.v15i2.19634 Abstract views: 35 PDF downloads: 30
Pág. 68 - 75
The purpose of the study was to determine the effect of the ability to process food and self-efficacy towards the interests of entrepreneurship. The research used a quantitative method with 204 Vocational High School students in culinary study programs t...
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