KRISTANTO, wenceslaus hari; ., T.; ERNA, M. PENGARUH PENAMBAHAN RAGI (Saccaromyces cerevesiae) DAN JUMLAH LUBANG KOTAK PADA FERMENTASI BUAH KAKAO (Theobroma cacao L) TERHADAP MUTU BIJI KAKAO KERING. Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering), [S. l.], v. 6, n. 1, 2017. Disponível em: http://jurnal.fp.unila.ac.id/index.php/JTP/article/view/1323. Acesso em: 22 nov. 2025.