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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

Effect of storage period on acid value and sensory attributes of puffed wheat grains ‘Badyrak vanilla’ and ‘Badyrak with whey’

2023

Konkubaeva, Nurzat | Kulmyrzaev, Asylbek | Deydiev, Anarseit | Radenkovs, Vitalijs | Galoburda, Ruta

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

Sensory and textural properties of frozen muffins prepared with cottage cheese and tofu

Klava, Dace | Straumite, Evita | Jansone, Liene | Sedmalis, Andris

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