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UPA Perpustakaan Universitas Jember

Pengaruh effetive microorganisms-4 (EM-4) terhadap waktu pembuatan, sifat kimia dan fisik bokashi kulit buah kakao (theobroma cacao L)

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-T94990487S 668.62 WID p c.1Perpustakaan Pusat UNEJ (Skripsi)Available
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Call Number

S 668.62 WID p

Publisher

Pend. Biologi FKIP UNEJ : Jember,

Collation

xiii, 51 lbr.:tab.,lamp.;28 cm.

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Subject(s)

PUPUK ORGANIK

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