PENGARUH LAMA FERMENTASI KOPI ARABIKA (Coffea arabica) DENGAN BAKTERI ASAM LAKTAT Lactobacillus plantarum B1765 TERHADAP MUTU PRODUK (THE EFFECT OF FERMENTATION TIME OF ARABICA COFFEE (Coffea arabica) WITH Lactobacillus plantarum B1765 LACTIC ACID)
| Main Authors: | Wilujeng, Acik Ari Tri; Jurusan Kimia FMIPA Unesa, Wikandari, Prima Retno; Jurusan Kimia FMIPA Unesa |
|---|---|
| Format: | Article application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
UNESA Journal of Chemistry
, 2013
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| Online Access: |
http://ejournal.unesa.ac.id/index.php/unesa-journal-of-chemistry/article/view/4507 |
Internet
http://ejournal.unesa.ac.id/index.php/unesa-journal-of-chemistry/article/view/4507Lokasi
| Koleksi | UNESA Journal of Chemistry |
|---|---|
| Gedung | Perpustakaan Universitas Negeri Surabaya |
| Institusi | Universitas Negeri Surabaya |
| Kota | KOTA SURABAYA |
| Provinsi | JAWA TIMUR |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |