Development of a sensory profile for a new type of processed fruit and berry products
The article considers the principle of developing a list of descriptors to describe the sensory characteristics of processed fruit and berry products as a result of osmotic dehydration with hypertonic sucrose solution. The analytical method of organoleptic analysis - the quantitative descriptive met...
| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2020-09-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/2526 |