MULTI-SENSORY EVALUATION OF GAYO ARABICA COFFEE WITH VARIOUS ROASTING TIMES DURING THE DEVELOPMENT PHASE

Publication Name : Annals of the University Dunarea De Jos of Galati Fascicle Vi Food Technology

DOI : 10.35219/foodtechnology.2025.1.10

Date : January 2025


Publication URL
https://www.scopus.com/record/display.uri?eid=2-s2.0-105026663100&origin=resultslist&sort=plf-f
Type
Journal
ISSN
18435157
Volume
49
Page
159-176