Preview: POTENSI BAKTERI ASAM LAKTAT DALAM FERMENTASI BIJI KAKAO (Theobroma cacao L.) TERHADAP KUALITAS BUBUK KAKAO (FISIKOKIMIAWI, MIKROBIOLOGI, DAN SENSORIS)

Main Author:	WULANDARI, NINING AYU
Format:	Thesis NonPeerReviewed Book
Bahasa:	eng
Terbitan:	, 2016
Subjects:	Microbiology
Online Access:	http://repository.unika.ac.id/9110/1/10.70.0091%20Nining%20Ayu%20Wulandari%20COVER.pdf http://repository.unika.ac.id/9110/2/10.70.0091%20Nining%20Ayu%20Wulandari%20BAB%20I.pdf http://repository.unika.ac.id/9110/3/10.70.0091%20Nining%20Ayu%20Wulandari%20BAB%20II.pdf http://repository.unika.ac.id/9110/4/10.70.0091%20Nining%20Ayu%20Wulandari%20BAB%20III.pdf http://repository.unika.ac.id/9110/5/10.70.0091%20Nining%20Ayu%20Wulandari%20BAB%20IV.pdf http://repository.unika.ac.id/9110/6/10.70.0091%20Nining%20Ayu%20Wulandari%20BAB%20V.pdf http://repository.unika.ac.id/9110/7/10.70.0091%20Nining%20Ayu%20Wulandari%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/9110/8/10.70.0091%20Nining%20Ayu%20Wulandari%20LAMPIRAN.pdf http://repository.unika.ac.id/9110/