Open AccessThe method of sensory evaluation of cooked sausage using a reference profile
Author(s) -
Т. Г. Кузнецова,
А. Ф. Лазарев,
O K Derevitzkaya,
N E Soldatova
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/1052/1/012123
Subject(s) - sensory system , food science , gost (hash function) , mathematics , organoleptic , food products , statistics , chemistry , psychology , cognitive psychology