Quality assessment of dairy products by methods of descriptional analysis
Abstract
Improving the quality and competitiveness of food products is impossible without the development and improvement of the methodology and practice of organoleptic analysis. The article discusses the main approaches and methodology of descriptive studies organoleptic analysis intended for quality assessment of dairy products.
About the Authors
E. A. Davydova
Belarusian National Technical University
Belarus
Belarus
Minsk
Y. A. Huzkova
Ministry of Agriculture and Food
Belarus
Belarus
Minsk
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Review
For citations:
Davydova E.A., Huzkova Y.A. Quality assessment of dairy products by methods of descriptional analysis. Topical Issues of Processing of Meat and Milk Raw Materials. 2022;(17):214-219. (In Russ.)
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