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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
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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
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)
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