Application of quantitative analytical organoleptic method of analysis for determination of fruit juices adulteration
Вантажиться...
Дата
2008
Автори
Назва журналу
Номер ISSN
Назва тому
Видавець
Анотація
The artificial aromatization of juices leads to the increse of the absolute values of the intencity of odour and aromatic taste and to the lowering of the difference between them. That alliws using of quantitative method of organoleptic analysis for determination of fruit juices adulteration.
Опис
Bocharova, O. Application of quantitative analytical organoleptic method of analysis for determination of fruit juices adulteration / O. Bocharova, M. Grishin // Хранителна наука, техника и технологии 2008: научни трудове на УХТ: научна конф. с Междунар. участие, Пловдив, 24-25 окт. 2008 г. – Пловдив, 2008. – Т. LV, св. 1. – С. 21-24: табл. – Библиогр.: 9 назв.
Ключові слова
aromatisation, juices, organoleptic analysis, substances