PRE-DESIGN OF MUNTOK WHITE PEPPER (PIPER NIGRUM L.) PROCESSING PRODUCTION UNIT: EFFECT OF SOAKING DURATION AND CONCENTRATION OF EXTRACTS PAPAYA LEAVES (CARICA PAPAYA) AND CITRIC ACID ON QUALITY OF MUNTOK WHITE PEPPER (PIPER NIGRUM L.)
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/78246 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |