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

POTENSI EKSTRAK BIJI COKLAT (Theobroma Cacao Linn) SEBAGAI INHIBITOR TIROSINASE UNTUK PRODUK PENCERAH KULIT = POTENCY OF COCOA SEED (Theobroma Cacao Linn) EXTRACT AS TYROSINASE INHIBITORY FOR SKIN LIGHTENING PRODUCT

Kajian Spasial Biomassa Dan Kesesuaian Lahan Tanaman kakao (Theobroma Cacao L.) Di Kabupaten Badung, Provinsi Bali = Spatial Study of Biomass and Land Suitability for Cocoa (Theobroma Cacao L.) in Badung Regency, Bali Province

The moisture content increase of dried cocoa beans during storage at room temperature

Measurements for terrestrial vegetation / Charles D. Bonham