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PERUBAHAN SIFAT FISIKO-KIMIAWI SELAMA PROSES FERMENTASI BIJI KAKAO SEGAR

Nandi K Sukendar, Abu Bakar Tawali, Salengke Salengke, Adiansyah Syarifuddin, Andi Hasizah Mochtar, Andi Fakhruddin
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Keywords: quality / beans / Chemical properties / Fermentation Process / Cocoa / physico chemical / Weight Scale / Sixth Day

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