Use of sensory analysis recommendations for evaluation of organoleptic indicators of quality of goods

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dc.contributor.authorBelova, Tatyana
dc.contributor.authorPorokhnya, Anna
dc.date.accessioned2019-06-13T07:57:39Z
dc.date.available2019-06-13T07:57:39Z
dc.date.issued2019
dc.description.abstractThe basic techniques of sensory analysis, which are used in the evaluation of organoleptic indicators of product quality, are considered. The main methods of product quality evaluation are described. It is emphasized the importance of carrying out an organoleptic assessment of both the quality of finished products and the raw materials from which they are made. For example, indicators are presented, which evaluated the quality of sugar biscuits. The advantages and disadvantages of sensory analysis are indicated.uk_UA
dc.identifier.citationBelova, T. Use of sensory analysis recommendations for evaluation of organoleptic indicators of quality of goods / Т. Belova, A. Porokhnya // Nauka i studia. – 2019. − №1 (190). – P. 93-97.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/29701
dc.language.isoenuk_UA
dc.subjectquality of productionuk_UA
dc.subjectquality of raw materialsuk_UA
dc.subjectsensory analysisuk_UA
dc.subjectorganoleptic parametersuk_UA
dc.subjectякість продукціїuk_UA
dc.subjectякість сировиниuk_UA
dc.subjectсенсорний аналізuk_UA
dc.subjectорганолептичні показникиuk_UA
dc.subjectкафедра маркетингуuk_UA
dc.titleUse of sensory analysis recommendations for evaluation of organoleptic indicators of quality of goodsuk_UA
dc.typeArticleuk_UA

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