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Pengaruh Penambahan Inokulum Saccharomycess Cerevisiae dan Lama Fermentasi Terhadap karakteristik Cuka Fermentasi dari Cairan Pulpa Hasil Samping Fermentasi Biji Kakao (Theobrama cacao L.)

A.A.S. Inten Mahasari Putri, A.A.S. Inten Mahasari Putri (2016) Pengaruh Penambahan Inokulum Saccharomycess Cerevisiae dan Lama Fermentasi Terhadap karakteristik Cuka Fermentasi dari Cairan Pulpa Hasil Samping Fermentasi Biji Kakao (Theobrama cacao L.). Bachelor thesis, Universitas Udayana.

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1211205014-1-HALAMAN AWAL.pdf - Published Version

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1211205014-2-BAB I.pdf - Published Version

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1211205014-3-BAB II.pdf - Published Version

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Item Type: Thesis (Bachelor)
Subjects: L Education > L Education (General)
Divisions: Faculty of Law, Arts and Social Sciences > School of Education
Depositing User: Mr. Repository Admin
Date Deposited: 29 Dec 2016 10:46
Last Modified: 29 Dec 2016 10:46
URI: http://erepo.unud.ac.id/id/eprint/18510

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