A Sensory Evaluation of Arabica Gayo Coffee Flavour Based on Varieties and Processing Techniques Cover

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A Sensory Evaluation of Arabica Gayo Coffee Flavour Based on Varieties and Processing Techniques

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

Volume 77 (2023): Issue 2 (April 2023)

By: Rahmat Fadhil, Diswandi Nurba and Fachruddin Fachruddin

Open Access

|May 2023

Authors

Rahmat Fadhil

rahmat.fadhil@usk.ac.id

Agricultural Engineering Department, Faculty of Agriculture, Universitas Syiah Kuala, Indonesia

Diswandi Nurba

Agricultural Engineering Department, Faculty of Agriculture, Universitas Syiah Kuala, Indonesia

Fachruddin Fachruddin

Department of Civil Engineering, Universitas Teuku Umar, Indonesia

DOI: https://doi.org/10.2478/prolas-2023-0019 | Journal eISSN: 2255-890X | Journal ISSN: 1407-009X

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Language: English

Page range: 132 - 136

Submitted on: Jan 11, 2021

|

Accepted on: Mar 3, 2023

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Published on: May 18, 2023

Published by: Latvian Academy of Sciences

In partnership with: Paradigm Publishing Services

Publication frequency: 6 issues per year

Keywords:

product acceptance,

decision criteria,

processing technique

Related subjects:

General interest,

General mathematics

© 2023 Rahmat Fadhil, Diswandi Nurba, Fachruddin Fachruddin, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution 4.0 License.

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