Lokasi: PERUBAHAN KADAR LEMAK DAN AKTIVITAS ANTIOKSIDAN SELAMA PROSES FERMENTASI SPONTAN PADA BIJI KAKAO (Theobroma cacao L.)

Main Author:	SANTOSO, YENNY PERMATASARI
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2014
Subjects:	Beverage Technology Fermentation
Online Access:	http://repository.unika.ac.id/14639/1/10.70.0004%20Yenny%20Permatasari%20Santoso%20COVER.pdf http://repository.unika.ac.id/14639/2/10.70.0004%20Yenny%20Permatasari%20Santoso%20BAB%20I.pdf http://repository.unika.ac.id/14639/3/10.70.0004%20Yenny%20Permatasari%20Santoso%20BAB%20II.pdf http://repository.unika.ac.id/14639/4/10.70.0004%20Yenny%20Permatasari%20Santoso%20BAB%20III.pdf http://repository.unika.ac.id/14639/5/10.70.0004%20Yenny%20Permatasari%20Santoso%20BAB%20IV.pdf http://repository.unika.ac.id/14639/6/10.70.0004%20Yenny%20Permatasari%20Santoso%20BAB%20V.pdf http://repository.unika.ac.id/14639/7/10.70.0004%20Yenny%20Permatasari%20Santoso%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/14639/8/10.70.0004%20Yenny%20Permatasari%20Santoso%20LAMPIRAN.pdf http://repository.unika.ac.id/14639/

Koleksi	Unika Repository
Gedung	Perpustakaan Universitas Katolik Soegijapranata
Institusi	Universitas Katolik Soegijapranata
Kota	SEMARANG
Provinsi	JAWA TENGAH
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