Perbandingan Kualitas Fermentasi Biji Kakao dengan Menggunakan Kultur Campur dan Kultur Tunggal Saccharomyces cerevisiae
(1) Satya Wacana Christian University
(2) Satya Wacana Christian University
(*) Corresponding Author
DOI: https://doi.org/10.26858/jptp.v8i2.26060
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