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International journal of food engineering, v.17 no.5, 2021년, pp.403 - 410
Bobková, Alica (Department of Food Hygiene and Safety, The Faculty of Biotechnology and Food Sciences, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976Nitra, Slovakia) , Jakabová, Silvia (Department of Food Hygiene and Safety, The Faculty of Biotechnology and Food Sciences, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976Nitra, Slovakia) , Belej, Ľubomír (Department of Food Hygiene and Safety, The Faculty of Biotechnology and Food Sciences, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976Nitra, Slovakia) , Jurčaga, Lukáš (Department of Technology and the Quality of Animal Products, The Faculty of Biotechnology and Food Sciences, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976Nitra, Slovakia) , Čapla, Jozef (Department of Food Hygiene and Safety, The Faculty of Biotechnology and Food Sciences, The Slovak University of Agriculture in Nit) , Bobko, Marek , Demianová, Alžbeta
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AbstractThis research was focused on the evaluation of selected parameters of coffee quality, regarding the beverage preparation method, using high-performance liquid chromatography. Samples of Coffea arabica from South America were analyzed. For the preparation of the final beverage were used filtr...
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