, Latvia University of Agriculture, Latvia
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Chemical Technology Vol. 61 No. 3 (2012) - FOOD CHEMISTRY AND TECHNOLOGY
Colour and tenderness changes of marinated venison during storage
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Chemical Technology Vol. 61 No. 3 (2012) - FOOD CHEMISTRY AND TECHNOLOGY
Effect of liquid type on the quality of gluten-free muffins
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Chemical Technology Vol. 62 No. 4 (2012) - FOOD CHEMISTRY AND TECHNOLOGY
Changes of phenolic content and antiradical activity in hybrids of Nante carrots during storage
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Chemical Technology Vol. 62 No. 4 (2012) - FOOD CHEMISTRY AND TECHNOLOGY
The application of hierarchical cluster analysis for clasifying horseradish genotypes (Armoracia rusticana L.) roots
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Chemical Technology Vol. 62 No. 4 (2012) - FOOD CHEMISTRY AND TECHNOLOGY
The influence of different copper concentrations on barley grain sprouting and the content of total phenols
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Chemical Technology Vol. 62 No. 4 (2012) - FOOD CHEMISTRY AND TECHNOLOGY
Evaluation of pumpkin-rowanberry marmalade quality after different drying times
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Chemical Technology Vol. 63 No. 1 (2013) - FOOD CHEMISTRY AND TECHNOLOGY
Attitude of Latvian consumers towards new products made from triticale flour blend
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Chemical Technology Vol. 66 No. 1 (2015) - FOOD CHEMISTRY AND TECHNOLOGY
CHEMICAL COMPOSITION OF TOMATOES DEPENDING ON THE STAGE OF RIPENING
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Chemical Technology Vol. 66 No. 1 (2015) - FOOD CHEMISTRY AND TECHNOLOGY
ANTIOXIDANT ACTIVITY IN NETTLE (URTICA DIOICA L.) AND GARDEN ORACHE (ATRIPLEX HORTENSIS L.) LEAVES DURING VEGETATION PERIOD
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Chemical Technology Vol. 66 No. 1 (2015) - FOOD CHEMISTRY AND TECHNOLOGY
SENSORY ASPECTS AND CONSUMER ACCEPTANCE OF CERTAIN LEGUME EXTRUDED SNACKS
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Chemical Technology Vol. 66 No. 1 (2015) - FOOD CHEMISTRY AND TECHNOLOGY
FACULTATIVE THERMOPHILIC MICROORGANISMS IN POTATO PRODUCTS IN RETORT PACKAGING
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Chemical Technology Vol. 66 No. 1 (2015) - FOOD CHEMISTRY AND TECHNOLOGY
INVESTIGATION OF PHYSICOCHEMICAL, SENSORY CHARACTERISTICS, COOKING AND TEXTURE PROPERTIES OF WHOLE GRAIN PASTA
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