QUALITY IMPROVEMENT OF COCOA BEAN (THEOBROMA CACAO) THROUGH SECONDARY FERMENTATION USING METABOLITE SUBMERSION FERMENTED BY YEAST CANDIDA SP. ON CACAO PULP STIMULATION MEDIA (CPSM)

QUALITY IMPROVEMENT OF COCOA BEAN (THEOBROMA CACAO) THROUGH SECONDARY FERMENTATION USING METABOLITE SUBMERSION FERMENTED BY YEAST CANDIDA SP. ON CACAO PULP STIMULATION MEDIA (CPSM)

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Bibliographic Details
Main Author:	Prisya Dewi, Safira
Format:	Theses
Language:	Indonesia
Online Access:	https://digilib.itb.ac.id/gdl/view/76060
Tags:	Add Tag No Tags, Be the first to tag this record!
Institution:	Institut Teknologi Bandung
Language:	Indonesia

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