СЕНСОРНЫЙ АНАЛИЗ И ЕГО ЗНАЧЕНИЕ В ОЦЕНКЕ КАЧЕСТВА И БЕЗОПАСНОСТИ ПИЩЕВЫХ ПРОДУКТОВ
At present, special attention should be paid to sensory (organoleptic) control of food products. The article analyzes the existing methods of sensory analysis, shows the advantages of individual methods; examples are given of the application of sensory analysis for the creation of new food products,...
| Format: | Article |
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| Language: | English |
| Published: |
Almaty Technological University
2021-01-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/39 |