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UPA Perpustakaan Universitas Jember

Penurunan komponen kimia di dalam fermentasi biji kakao (Theobroma cocoa L.)

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Series Title

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Call Number

KKI 663.92 PEN p

Publisher

Lemlit UNEJ : Jember,

Collation

ix, 32 lbr.:il.,tab.;28 cm.

Language

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Media Type

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Edition

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Subject(s)

TEKNOLOGI MINUMAN

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Statement of Responsibility

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