Pengaruh lama fermentasi terhadap Total Asam Tertitrasi (TAT) dan karakteristik fisik (Uji Organoleptik) pada teh Kombucha Serai (Cymbopogon citratus (DC.) Stapf.).

Cahyaningtyas, Yosephina Dwi Woro (2018) Pengaruh lama fermentasi terhadap Total Asam Tertitrasi (TAT) dan karakteristik fisik (Uji Organoleptik) pada teh Kombucha Serai (Cymbopogon citratus (DC.) Stapf.). Skripsi thesis, Sanata Dharma University.

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Item Type: Thesis (Skripsi)
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: 06 Sep 2018 08:36
Last Modified: 06 Sep 2018 08:36
URI: http://repository.usd.ac.id/id/eprint/31264

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