В статье исследуются расширенные органолептические свойства нового томатного сока с различными функциональными добавками. В методах исследований применяется современный сенсорная оценка «Just-About-Right-Test», позволяющий определить потребительскую оценку и правильную интерпретацию полученных результатов. Предлагаемая методика стандартизации продукции, в частности нового томатного сока, представляет научно-практическое значение в разработке новых продуктов питания.
sensory evaluation, organoleptic analysis, tomato juice, standardization, functional food products, сенсорная оценка, органолептический анализ, томатный сок, стандартизация, функциональные пищевые продукты
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