Browsing Vol 11, No 4 (2023) by Subject
Subject |
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quality [2] |
quality and safety [1] |
rendang [1] |
robusta coffee [1] |
Robusta-Kaffee [1] |
Sensorische Prüfung [2] |
sensory evaluation [2] |
Sesam [1] |
sesame [1] |
Stakeholder [1] |
stakeholder [1] |
storability [1] |
storage temperatures [1] |
Technologie [1] |
technology adoption [1] |
Temperatur [1] |
Textur [1] |
texture [1] |
Vegetarische Kost [2] |
Verbraucherverhalten [2] |