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Found 1 from your keywords: author=Purwanti, Wahyu

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PENGARUH FORMULASI KOPI HIJAU DAN KOPI SANGRAI TERHADAP SIFAT KIMIA, MIKROBIO…

The objective research was to determine the effect of formulation green coffee, roasted coffee and brewing time on characteristicsphysical, chemical and mold contamination of coffee Cold Brew. This research used a Factorial Completely Randomized Design (RALF) with two treatment factors, namely factor A formulation of green coffee and roasted coffee and faktor B brewing time, each trearment repe…

Edition: -
ISBN/ISSN: -
Collation: xvi, 37 hlm. : ilus. ; 29 cm
Series Title: -
Call Number: T613792021

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