Rootstock Characteristics of Three Combinations of Theobroma cacao L. Crosses on Different Water Availability

Page: 137-145

DOI : https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v34i3.328
Abstract View: 323, PDF Download: 300

Germination and Water Content of Cocoa Seeds After Storage Treatments

Page: 146-155

DOI : https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v34i3.329
Abstract View: 316, PDF Download: 355

Drought Stress Affecting Growth and Some Physiological Characters of Three Cocoa Clones at Seedling Phase

Page: 156-165

DOI : https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v34i3.330
Abstract View: 262, PDF Download: 381

Utilization of coffee skin fiber as potential source of reducing sugar by means on enzymatic hydrolysis

Page: 166-174

DOI : https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v34i3.285
Abstract View: 232, PDF Download: 222

Cocoa Butter Characteristic on Different Roasting Temperature and Its Final Sensory Profiles

Page: 175-182

DOI : https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v34i3.312
Abstract View: 403, PDF Download: 432

Gross heating value of various shade-trees wood in coffee plantation in Costa Rica and its relation with extractives and specific gravity

: Gross heating value of various shade-trees wood in coffee plantation |

Page: 183-190

DOI : https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v34i3.311
Abstract View: 221, PDF Download: 202

Factors Influencing Farmers’ Adoption of CRIN TC Cocoa Hybrid Technology in Oyo State, Nigeria

Page: 191-198

DOI : https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v34i3.310
Abstract View: 244, PDF Download: 321