Selmi, Rosalia (2018) Pengaruh lama fermentasi terhadap warna, rasa dan aroma tuak ubi jalar ungu (Ipomoea batatas L.). Skripsi thesis, Sanata Dharma University.
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| Item Type: | Thesis (Skripsi) |
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| Subjects: | Q Science > QH Natural history > QH301 Biology |
| Divisions: | Faculty of Teacher Training and Education > Department of Biology Education |
| Depositing User: | Y. Etik Supriyanti |
| Date Deposited: | 08 Feb 2018 23:51 |
| Last Modified: | 08 Feb 2018 23:51 |
| URI: | http://repository.usd.ac.id/id/eprint/17909 |
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