PENGARUH POSISI DAUN DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK TEH OOLONG DA…
The purpose of this research was to determine the effect of leaf position and fermentation duration on the chemical, functional and sensory properties of robusta coffee leaf oolong tea. This resear…
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- xi, 66 hlm.; ilus.; 29 cm
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- T1434462024
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Found 1 from your keywords: Author : Pane, Reynaldi Christian
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