KARAKTERISTIK LIMBAH KULIT BIJI KAKAO PROSES BIODEGRADASI MENGGUNAKAN JAMUR PELAPUK PUTIH Phanerochaete chrysosporium | Zendy

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KARAKTERISTIK LIMBAH KULIT BIJI KAKAO PROSES BIODEGRADASI MENGGUNAKAN JAMUR PELAPUK PUTIH Phanerochaete chrysosporium

Author(s) -

Mita Ramadiyanti

Publication year - 2020

Publication title -

bio educatio (the journal of science and biology education)

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2541-4097

pISSN - 2541-2280

DOI - 10.31949/be.v5i2.2481

Subject(s) - physics , food science , phanerochaete , chemistry , nuclear magnetic resonance , enzyme

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