The comparative study on biochemical changes of Arenga pinnata sap and it's fermentation / Nurul Nadiah Masrialah
The production of palm toddy and palm vinegar could happened with alcoholic and acetic acid fermentation of Arenga pinnata sap respectively. This study aimed to determine the biochemical changes that happened during 7 days of anaerobic fermentation then another 3 weeks of aerobic fermentation. Based...
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| Format: | Praca dyplomowa |
| Język: | English |
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2014
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ir.uitm.edu.my/id/eprint/13975/1/TD_NURUL%20NADIAH%20MASRIALAH%20AS%2014_5.pdf |