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Found 1 from your keywords: author=Pane, Reynaldi Christia...

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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 research used a factorial completely randomized design (CRD) method consisting of 9 treatments. Each treatment was repeated 3 times. The treatment factors include the position of coffee leaves and the lengt…

Edition: -
ISBN/ISSN: -
Collation: xi, 66 hlm.; ilus.; 29 cm
Series Title: -
Call Number: T1434462024

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