The Influence of Robusta Coffee Grounds Proportion and Fermentation Time on The Quality of Bokashi

Publication Name : Coffee Science-ISSN 1984-3909 20, e202275-e202275, 2025

Citation : 1

Date : 2025

Publication URL

https://scholar.google.com/scholar?q=+intitle:"The Influence of Robusta Coffee Grounds Proportion and Fermentation Time on The Quality of Bokashi"

Authors

ISMAIL SULAIMAN

S2 - Teknologi Industri Pertanian

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