Skip to main content
Have a personal or library account? Click to login
A Sensory Evaluation of Arabica Gayo Coffee Flavour Based on Varieties and Processing Techniques Cover

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

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
Journal RSS Feed
Language: English
Page range: 132 - 136
Submitted on: Jan 11, 2021
Accepted on: Mar 3, 2023
Published on: May 18, 2023
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year
Keywords:
Gayo Highland,
product acceptance,
decision criteria,
processing technique
Related subjects:
General interest,
Mathematics,
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.

Volume 77 (2023): Issue 2 (April 2023)
Previous article
Next article