À propos de cet article
Publié en ligne: 08 mai 2018
Pages: 91 - 96
Reçu: 14 nov. 2016
Accepté: 29 nov. 2017
DOI: https://doi.org/10.2478/prolas-2018-0015
Mots clés
© 2018 Daiga Konrade et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Konrade, Daiga
Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Kļava, Dace
Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Grāmatiņa, Ilze
Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Kampuse, Solvita
Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Kince, Tatjana
Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia