KARAKTERISTIK CUKA DARI CAIRAN PULPA HASIL SAMPING FERMENTASI BIJI KAKAO (Theobroma cacao L.) PADA PERLAKUAN PENAMBAHAN INOKULUM Acetobacter aceti DAN LAMA FERMENTASI by Yudis Tira FILE T IME SUBMIT T ED 10-JUL-2017 10:13AM SUBMISSION ID 829920824 WORD COUNT 3205 CHARACT ER COUNT 17868 31582-565-61502-1-10-20170704-_YUDIS.PDF (429.58K)
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FERMENTASI PENAMBAHAN INOKULUM PADA PERLAKUAN … · KARAKTERISTIK CUKA DARI CAIRAN PULPA HASIL SAMPING FERMENTASI BIJI KAKAO (Theobroma cacao L.) PADA PERLAKUAN PENAMBAHAN INOKULUM
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KARAKTERISTIK CUKA DARICAIRAN PULPA HASIL
SAMPING FERMENTASI BIJIKAKAO (Theobroma cacao L.)
PADA PERLAKUANPENAMBAHAN INOKULUMAcetobacter aceti DAN LAMA
KARAKTERISTIK CUKA DARI CAIRAN PULPA HASILSAMPING FERMENTASI BIJI KAKAO (Theobroma cacao L.)PADA PERLAKUAN PENAMBAHAN INOKULUM Acetobacteraceti DAN LAMA FERMENTASIORIGINALITY REPORT
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