Login
Register
Reset Password
Publish & Distribute
Publishing Solutions
Distribution Solutions
Subjects
Architecture and Design
Arts
Business and Economics
Chemistry
Classical and Ancient Near Eastern Studies
Computer Sciences
Cultural Studies
Engineering
General Interest
Geosciences
History
Industrial Chemistry
Jewish Studies
Law
Library and Information Science, Book Studies
Life Sciences
Linguistics and Semiotics
Literary Studies
Materials Sciences
Mathematics
Medicine
Music
Pharmacy
Philosophy
Physics
Social Sciences
Sports and Recreation
Theology and Religion
Publications
Journals
Books
Proceedings
Publishers
Blog
Contact
Search
EUR
USD
GBP
English
English
Deutsch
Polski
Español
Français
Italiano
Cart
Home
Journals
Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 77 (2023): Issue 2 (April 2023)
Open Access
A Sensory Evaluation of Arabica Gayo Coffee Flavour Based on Varieties and Processing Techniques
Rahmat Fadhil
Rahmat Fadhil
,
Diswandi Nurba
Diswandi Nurba
and
Fachruddin Fachruddin
Fachruddin Fachruddin
| May 18, 2023
Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 77 (2023): Issue 2 (April 2023)
About this article
Previous Article
Next Article
Abstract
References
Authors
Articles in this Issue
Preview
PDF
Cite
Share
Published Online:
May 18, 2023
Page range:
132 - 136
Received:
Jan 11, 2021
Accepted:
Mar 03, 2023
DOI:
https://doi.org/10.2478/prolas-2023-0019
Keywords
Gayo Highland
,
product acceptance
,
decision criteria
,
processing technique
© 2023 Rahmat Fadhil et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.