Kajian Kuantitas dan Karakteristik Cairan Pulpa Hasil Samping Fermentasi Biji Kakao Menggunakan Wadah Sistem “Termos” Sebagai Bahan Baku Asam Asetat - Gusti Putu Ganda Putra; Ni Made Wartini (Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University, 2014)
The application of cocoa fermentation methods using fermentation container of