<?xml version="1.0"?>

 <rdf:Description xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:dc="http://purl.org/dc/elements/1.1/">
  <dc:title>Pengaruh Perlakuan Fermentasi Dan Suhu Pengeringan Terhadap Karakteristik Mutu Biji kakao ( Thebroma cacao L ) Kering Klon S2 ( sulawesi 2 ) /</dc:title>
  <dc:creator>
   Nur Laylah
  </dc:creator>
  <dc:type>text</dc:type>
  <dc:language/>
  <dc:subject>Biji Kakao</dc:subject>
</rdf:Description>