Pengaruh jenis klon (PBC 123,dan local 88) dan Waktu Fermentasi Terhadap Indeks fermentasi, kadar Lemak, total Asam dan polifenol Biji Kakao (Theobroma cacao L.)

Sabahannur, St (2014) Pengaruh jenis klon (PBC 123,dan local 88) dan Waktu Fermentasi Terhadap Indeks fermentasi, kadar Lemak, total Asam dan polifenol Biji Kakao (Theobroma cacao L.). Jurnal Industri Hasil Perkebunan, 9 (1). pp. 1-8. ISSN 1979-0023

Text jurnal BBIHP 2014.pdf Download (11MB)

Item Type:	Article
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	FAKULTAS PERTANIAN > AGROBISNIS
Depositing User:	Unnamed user with email admin@umi.ac.id
Date Deposited:	12 Jul 2023 03:13
Last Modified:	12 Jul 2023 03:13
URI:	http://repository.umi.ac.id/id/eprint/3191

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