Perbaikan Proses Fermentasi Biji Kakao Non Fermentasi Dengan Penambahan Biakan Murni Saccharomyces Cerevisiae, Lactobacillus Lactis Dan Acetobacter Aceti (Fermentation Process Improvement of Cocoa Beans With Addition of Non Fermentation Inoculum of Saccharomyces Cerevisiae, Lactobacillus Lactis and Acetobacter Aceti)

Agritech
doi 10.22146/agritech.16764
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Universitas Gadjah Mada

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