Study of the competitive potential of fermented milk products containing bifidobacterium
Автор: Khankhaldaeva S.G.-D., Tumunova S.B., Zambalova N.A.
Журнал: Вестник Восточно-Сибирского государственного университета технологий и управления» @vestnik-esstu
Статья в выпуске: 2 (41), 2013 года.
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The article presents the results of the competitive potential of the new fermented milk product by the profile method and method points. It reveals fermented milk products quality ranging by surveying regular customers and develops a three-tier rating scale of competitive potential of the product.
Functional food, bifidobacterium, competitive potential, quality
Короткий адрес: https://sciup.org/142148149
IDR: 142148149
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