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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

Open Access
|May 2023

References

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DOI: https://doi.org/10.2478/prolas-2023-0019 | Journal eISSN: 2255-890X | Journal ISSN: 1407-009X
Language: English
Page range: 132 - 136
Submitted on: Jan 11, 2021
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Accepted on: Mar 3, 2023
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Published on: May 18, 2023
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year

© 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.