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PENGARUH PENAMBAHANINOKULUM Saccharomyces
cerevisiae DAN LAMAFERMENTASI TERHADAP
KARAKTERISTIK CUKAFERMENTASI DARI CAIRAN
PULPA HASIL SAMPINGFERMENTASI BIJI KAKAO
(Theobrama cacao L.)by Sagung Inten
FILE
TIME SUBMITTED 12-JAN-2017 10:13AM
SUBMISSION ID 758393325
WORD COUNT 5104
CHARACTER COUNT 28776
25609-50733-1-SM-INTEN.PDF (975.61K)
%16SIMILARITY INDEX
%16INTERNET SOURCES
%0PUBLICATIONS
%3STUDENT PAPERS
1 %32 %23 %24 %25 %26 %17 %1
PENGARUH PENAMBAHAN INOKULUM Saccharomycescerevisiae DAN LAMA FERMENTASI TERHADAPKARAKTERISTIK CUKA FERMENTASI DARI CAIRAN PULPAHASIL SAMPING FERMENTASI BIJI KAKAO (Theobramacacao L.)ORIGINALITY REPORT
PRIMARY SOURCES
www.unud.ac.idInternet Source
ejournal.unsri.ac.idInternet Source
ojs.unud.ac.idInternet Source
iccri.netInternet Source
www.scribd.comInternet Source
journal.if t.or.idInternet Source
senastek.unud.ac.idInternet Source