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Evaluation of Rowanberry and Rowanberry-Pumpkin Sauces Cover

Evaluation of Rowanberry and Rowanberry-Pumpkin Sauces

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 67 (2013): Issue 4-5 (November 2013)
By: Elga Berņa,  Solvita Kampuse,  Evita Straumīte and  Irisa Mūrniece  
Open Access
|Dec 2013
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DOI: https://doi.org/10.2478/prolas-2013-0055 | Journal eISSN: 2255-890X | Journal ISSN: 1407-009X
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Language: English
Page range: 422 - 428
Published on: Dec 1, 2013
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year
Keywords:
rowanberry,
sauce,
physical and chemical parameters,
sensory evaluation
Related subjects:
General interest,
Mathematics,
General mathematics

© 2013 Elga Berņa, Solvita Kampuse, Evita Straumīte, Irisa Mūrniece, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons License.

Volume 67 (2013): Issue 4-5 (November 2013)
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