19 Noyabr 2019
35МАҲСУЛОТЛАР СИФАТИГА СЕНСОРИК БАҲО БЕРИШ
5dd38ca1848e8.docx
ARTICLE ANNOTATION
AUTHORS
F.Saydalov
QarMII
T.Ro'ziyev
QarMII
Tags
OTHER ARTICLES IN THIS JOURNAL
- COMPARATIVE ANALYSIS OF LIGNIN EXTRACTION METHODS FROM COTTON HUSK WASTE FOR THE PRODUCTION OF DRILLING FLUID REAGENTS
INNOVATION TECHNOLOGIES · 17 Avgust 2026
- ALGORITHM FOR IDENTIFYING DYNAMIC OBJECTS BASED ON VECTOR-QUANTIZED TEMPORAL ASSOCIATIVE MEMORY
INNOVATION TECHNOLOGIES · 3 Avgust 2026
- THE INFLUENCE OF PLANTING SYSTEMS AND METHODS ON THE DYNAMICS OF LEAF YIELD IN SWEET POTATO
INNOVATION TECHNOLOGIES · 3 Avgust 2026
- ANALYSIS OF FLOW STRUCTURE CHANGES DURING GAS-LIQUID FLOW IN PIPELINES UNDER FIELD CONDITIONS
INNOVATION TECHNOLOGIES · 31 Iyul 2026
- Comparative analysis of occupational safety culture in small enterprises of Uzbekistan by industry
INNOVATION TECHNOLOGIES · 31 Iyul 2026
- UNSTEADY PROBLEM OF FLUID FLOW IN A CHANNEL OF VARIABLE CROSS-SECTION
INNOVATION TECHNOLOGIES · 29 Iyul 2026
Rate Article
Article Identifiers
DOI:
Not Available
References
1. Ho Chi. Sensory evaluation in quality control. Minh City University of Technology, HCMC, SUMMER PROGRAM IN SENSORY EVALUATION 2014 4th International Symposium, July 25-27, Vietnam.
2. Stolz, H., Jahrl, I., Baumgart, L. and Schneider, F(2010): Sensory Experiences and Expectations of Organic Food. Results of Focus Group Discussions. Deliverable No. 4.2 of ECROPOLIS Project. Research Institute of Organic Agriculture (FiBL), Frick, Switzerland.
3. Васильева А. Г. Сенсорный анализ пищевых продуктов: лабораторный практикум. / Мин-во образования и науки РФ, Институт экономики, права и естественных специальностей. - Краснодар: ИнЭП, 2004. - 92 с.