Conducting the organoleptic research of meat semi-finished products in vacuum packing at the Saint-Petersburg refrigerator enterprise
Автор: Proshkin L.V., Proshkina I.L.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология переработки
Статья в выпуске: 6, 2013 года.
Бесплатный доступ
The authors consider that the only science-based and functional method of the product quality and safety examination, its freshness and consumer acceptability is the organoleptic method.
Organoleptic method, food diseases, food toxic infections, meat semi-finished products, chilled in vacuum packing, good manufacturing practice
Короткий адрес: https://sciup.org/14083086
IDR: 14083086
Статья научная
