KARAKTERISTIK MUTU BIJI KAKAO (Theobroma cacao L) DENGAN PERLAKUAN WAKTU FERMENTASI BERDASAR SNI 2323-2008. (Quality Characteristics Of CocoaBeans (Theobroma cacao L) WithTime FermentationTreatment Based on ISO 2323-2008)
| Main Author: | Ariyanti, Melia |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
BBSPJI Hasil Perkebunan, Mineral Logam, dan Maritim
, 2017
|
| Online Access: |
http://ejournal.kemenperin.go.id/bbihp/article/view/2757 http://ejournal.kemenperin.go.id/bbihp/article/view/2757/2616 |
Internet
http://ejournal.kemenperin.go.id/bbihp/article/view/2757http://ejournal.kemenperin.go.id/bbihp/article/view/2757/2616
Lokasi
| Koleksi | Journal of Industrial Research (Jurnal Riset Industri) |
|---|---|
| Gedung | Perpustakaan Kementerian Perindustrian Republik Indonesia |
| Institusi | Kementerian Perindustrian Republik Indonesia |
| Kota | JAKARTA SELATAN |
| Provinsi | DKI JAKARTA |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |