Study of Fermentation and Drying Temperature in Cacao Quality (Theobroma cacao L.) | Zendy

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Study of Fermentation and Drying Temperature in Cacao Quality (Theobroma cacao L.)

Author(s) -

Rita Haryati,

Yusmanizar Yusmanizar,

Harir Fauzi

Publication year - 2012

Publication title -

buletin keteknikan pertanian

Language(s) - English

Resource type - Journals

ISSN - 0216-3365

DOI - 10.19028/jtep.26.2.129-135

Subject(s) - food science , fermentation , chemistry , horticulture , biology

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