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The influence of technological peculiarities on fermented sausages’ quality and sensory properties

2021

Gramatina, I., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia) | Sauka, J., Ādažu desu darbnīca, SIA., Ādaži, Ādaži Parish, Ādaži Municipality (Latvia) | Semjonovs, A., Ādažu desu darbnīca, SIA., Ādaži, Ādaži Parish, Ādaži Municipality (Latvia) | Strode, S., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia) | Straumite, E., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia)

Fundamental Library of Latvia University of Life Sciences and Technologies - Latvia

Physicochemical quality evaluation of fresh-cut rosemary (Rosmarinus officinalis L.) packed and stored in biodеgradаblе film

2023

Augšpole, Ingrīda | Sivicka, Irina | Muižniece-Brasava, Sandra

Fundamental Library of Latvia University of Life Sciences and Technologies - Latvia