Image of PENGARUH VARIASI WAKTU FERMENTASI
TERHADAP AKTIVITAS ANTIOKSIDAN PADA
MINUMAN KOMBUCHA PULPA KAKAO
(Theobroma cacao L)

SKRIPSI

PENGARUH VARIASI WAKTU FERMENTASI TERHADAP AKTIVITAS ANTIOKSIDAN PADA MINUMAN KOMBUCHA PULPA KAKAO (Theobroma cacao L)



Description Not Available


Availability

SKR3148My LibraryAvailable

Detail Information

Series Title
-
Call Number
-
Publisher : .,
Collation
-
Language
Indonesia
ISBN/ISSN
-
Classification
NONE
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
-
Specific Detail Info
-
Statement of Responsibility

Other version/related

No other version available


File Attachment



Information


RECORD DETAIL


Back To PreviousXML DetailCite this