PENGARUH PENAMBAHAN WORTEL (Daucus carota) PADA PEMBUATAN CUKA APEL TERHADAP KUALITAS MINUMAN HASIL FERMENTASI | Zendy

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PENGARUH PENAMBAHAN WORTEL (Daucus carota) PADA PEMBUATAN CUKA APEL TERHADAP KUALITAS MINUMAN HASIL FERMENTASI

Author(s) -

Ahmad Arifin,

Sri Hariningsih Pratiwi

Publication year - 2018

Publication title -

teknologi pangan media informasi dan komunikasi ilmiah teknologi pertanian

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2597-436X

pISSN - 2087-9679

DOI - 10.35891/tp.v9i1.937

Subject(s) - daucus carota , chemistry , food science , botany , biology

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