Pengaruh penambahan starter mikroba (acetobacter aceti FNCC 0016, lactobacillus plantarum FNCC 0625 dan saccharomyces cerevisiae FNCC 3049) serta pemerasan PULP terhadap fermentasi dan mutu biji kakao (theobroma cacao L) = Effect of starter culture addition (acetobacter aceti FNCC 0016 lactobacillus plantarum FNCC 0625 saccharomyces cerevisiae FNCC 3049) and depulping on the fermentation and quality of cocoa beans theobroma cacao l / Zahra Haifa

Evaluasi pengaruh penambahan bakteri saccharomycess,lactobacillus,acetobacter terhadap kualitas permentasi biji coklat (Theobrama cacao L)"

Pengaruh waktu permentasi dan campuran bekatul terhadap kadar thiamin tempe gembus

Rhizopus oryzae a processing starter in fermentation of unripened cheese

Pengaruh variasi konsentrasi urea terhadap kemampuan Aspergillus Flavus UICC 360 dalam menghasilkan lovastatin = The effect of variation urea concentration on the ability of Aspergillus Flavus UICC 360 in produce lovastatin