Features of application of the method of sensory evaluation on the example of jam made from butternut pumpkin variety "Sugar baby"
Автор: Diligul P.O., Kryukova V.N., Mikhailov E.A., Osmolovskiy P.D.
Журнал: Форум молодых ученых @forum-nauka
Статья в выпуске: 5 (9), 2017 года.
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The article presents the results and analysis the characteristics of samples sensory evaluation of jam made from pumpkin varieties Sugar baby.
Pumpkin, variety, jam, sensory analysis
Короткий адрес: https://sciup.org/140278736
IDR: 140278736
Статья научная
