[1]
N. Sriwijayanti, E. A. Saati, and S. Winarsih, “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”, profood, vol. 7, no. 2, pp. 23–31, Dec. 2021.