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UPA Perpustakaan Universitas Jember

Perubahan aktivitas polifenol oksidase dan komponen biji selama fermentasi dalam hubungannya dengan kualitas biji Kakao(Theobroma cacao L.}

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-t94972254TS 633.7 WID p c.1Perpustakaan Pusat UNEJ (Tesis)Available
Detail Information

Series Title

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Call Number

TS 633.7 WID p

Publisher

Program. Pacasarjana UNE : Jember,

Collation

x, 43 lbr.;lamp.;28 cm.

Language

ISBN/ISSN

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Classification

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Detail Information

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

TANAMAN KAKAO

Specific Detail Info

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Statement of Responsibility

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