PENGARUH BERBAGAI DOSIS RAGI (Saccharomyces cerevisiae) DAN FREKUENSI PENGADUKAN SAAT FERMENTASI TERHADAP KUALITAS BIJI KAKAO (Theobroma cacao L.)

Antonius, Suramto (2016) PENGARUH BERBAGAI DOSIS RAGI (Saccharomyces cerevisiae) DAN FREKUENSI PENGADUKAN SAAT FERMENTASI TERHADAP KUALITAS BIJI KAKAO (Theobroma cacao L.). Skripsi thesis, STIPER DHARMA WACANA METRO.

[img] Text
BAB I.pdf

Download (25kB)
[img] Text
BAB II.pdf

Download (38kB)
[img] Text
BAB III.pdf

Download (77kB)
[img] Text
BAB IV.pdf

Download (34kB)
[img] Text
BAB V.pdf

Download (8kB)
[img] Text
COVER.pdf

Download (19kB)
[img] Text
DAFTAR ISI.pdf

Download (11kB)
[img] Text
Daftar Pustaka.pdf

Download (24kB)
[img] Text
HALAMAN PERSETUJUAN.pdf

Download (33kB)
Item Type: Thesis (Skripsi)
Subjects: S Agriculture > S Agriculture (General)
Depositing User: Ms. Kusmaria Kusmaria
Date Deposited: 22 Aug 2017 04:06
Last Modified: 22 Aug 2017 04:06
URI: http://eprints.stiperdharmawacana.ac.id/id/eprint/162

Actions (login required)

View Item View Item