Lokasi: PERUBAHAN KANDUNGAN TOKOFEROL DAN TOTAL FENOL SELAMA PROSES FERMENTASI SPONTAN DAN FERMENTASI MENGGUNAKAN PENAMBAHAN BAKTERI ASAM LAKTAT (Lactobacillus plantarum) PADA BIJI KAKAO (Theobroma cacao L.)

Main Author:	YES'SE, -
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2014
Subjects:	Beverage Technology Fermentation
Online Access:	http://repository.unika.ac.id/14642/1/10.70.0109%20Yes%27Se%20COVER.pdf http://repository.unika.ac.id/14642/2/10.70.0109%20Yes%27Se%20BAB%20I.pdf http://repository.unika.ac.id/14642/3/10.70.0109%20Yes%27Se%20BAB%20II.pdf http://repository.unika.ac.id/14642/4/10.70.0109%20Yes%27Se%20BAB%20III.pdf http://repository.unika.ac.id/14642/5/10.70.0109%20Yes%27Se%20BAB%20IV.pdf http://repository.unika.ac.id/14642/6/10.70.0109%20Yes%27Se%20BAB%20V.pdf http://repository.unika.ac.id/14642/7/10.70.0109%20Yes%27Se%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/14642/8/10.70.0109%20Yes%27Se%20LAMPIRAN.pdf http://repository.unika.ac.id/14642/

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