PENGARUH PENAMBAHAN INOKULUM Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK CUKA FERMENTASI DARI CAIRAN PULPA HASIL SAMPING FERMENTASI BIJI KAKAO (Theobrama cacao L.) by Sagung Inten FILE T IME SUBMIT T ED 12-JAN-2017 10:13AM SUBMISSION ID 758393325 WORD COUNT 5104 CHARACT ER COUNT 28776 25609-50733-1-SM-INTEN.PDF (975.61K)
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PENGARUH PENAMBAHANINOKULUM Saccharomyces
cerevisiae DAN LAMAFERMENTASI TERHADAP
KARAKTERISTIK CUKAFERMENTASI DARI CAIRAN
PULPA HASIL SAMPINGFERMENTASI BIJI KAKAO
(Theobrama cacao L.)by Sagung Inten
FILE
TIME SUBMITTED 12-JAN-2017 10:13AM
SUBMISSION ID 758393325
WORD COUNT 5104
CHARACTER COUNT 28776
25609-50733-1-SM-INTEN.PDF (975.61K)
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PENGARUH PENAMBAHAN INOKULUM Saccharomycescerevisiae DAN LAMA FERMENTASI TERHADAPKARAKTERISTIK CUKA FERMENTASI DARI CAIRAN PULPAHASIL SAMPING FERMENTASI BIJI KAKAO (Theobramacacao L.)ORIGINALITY REPORT
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www.unud.ac.idInternet Source
ejournal.unsri.ac.idInternet Source
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senastek.unud.ac.idInternet Source
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repository.unhas.ac.idInternet Source
pangan.unisri.ac.idInternet Source
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