Impact of The Roast Level on Chemical Composition of Coffee from Colombia
Authors
Ilze Laukalēja
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Zanda Krūma
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Ingmars Cinkmanis
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Language: English
Page range: 145 - 151
Submitted on: Mar 22, 2021
Accepted on: Jan 5, 2022
Published on: Mar 3, 2022
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 times per year
Related subjects:
© 2022 Ilze Laukalēja, Zanda Krūma, Ingmars Cinkmanis, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.