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Impact of The Roast Level on Chemical Composition of Coffee from Colombia

Ilze Laukalēja

Ilze Laukalēja

Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
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Laukalēja, Ilze
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Zanda Krūma

Zanda Krūma

Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
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Krūma, Zanda
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Ingmars Cinkmanis

Ingmars Cinkmanis

Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
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03 mar 2022
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Pubblicato online: 03 mar 2022
Pagine: 145 - 151
Ricevuto: 22 mar 2021
Accettato: 05 gen 2022
DOI: https://doi.org/10.2478/prolas-2022-0022
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© 2022 Ilze Laukalēja et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Laukalēja, Ilze
Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Krūma, Zanda
Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Cinkmanis, Ingmars
Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Lingua:
Inglese
Frequenza di pubblicazione:
6 volte all'anno
Argomenti della rivista:
Interesse generale, Matematica, Matematica generale
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