Application of quantitative analytical organoleptic method of analysis for determination of fruit juices adulteration

dc.contributor.author	Bocharova, O.
dc.date.accessioned	2018-07-26T11:09:27Z
dc.date.available	2018-07-26T11:09:27Z
dc.date.issued	2008
dc.description	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.	en_US
dc.description.abstract	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.	en_US
dc.identifier.uri	https://card-file.ontu.edu.ua/handle/123456789/3821
dc.subject	aromatisation	en_US
dc.subject	juices	en_US
dc.subject	organoleptic analysis	en_US
dc.subject	substances	en_US
dc.title	Application of quantitative analytical organoleptic method of analysis for determination of fruit juices adulteration	en_US
dc.type	Article	en_US

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