SRIWIJAYANTI, N.; SAATI, E. A.; WINARSIH, S. KARAKTERISASI MUTU TEH HITAM METODE CTC (Crushing, Tearing and Curling): Characterization of Black tea Quality in CTC (Crushing, Tearing and Curling) Method at PTPN XII District Bantaran Region Sirah Kencong. Pro Food, [S. l.], v. 7, n. 2, p. 23–31, 2021. DOI: 10.29303/profood.v7i2.215. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/215. Acesso em: 23 nov. 2024.