Open AccessUSE OF THE PAIR COMPARISON METHOD FOR ASSESSING THE QUALITY OF ICE CREAM
Author(s) -
Ірина Резніченко,
Галина Гуринович,
Н. В. Астахова,
Yu. D. Nikiforova
Publication year - 2022
Publication title -
innovacii i prodovolʹstvennaâ bezopasnostʹ
Language(s) - English
Resource type - Journals
ISSN - 2311-0651
DOI - 10.31677/2311-0651-2022-37-3-15-19
Subject(s) - organoleptic , ice cream , product (mathematics) , quality (philosophy) , food science , mathematics , sample (material) , business , marketing , statistics , chemistry , chromatography , philosophy , geometry , epistemology