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dc.contributor.authorBocharova, O.-
dc.date.accessioned2018-07-26T11:09:27Z-
dc.date.available2018-07-26T11:09:27Z-
dc.date.issued2008-
dc.identifier.urihttps://card-file.onaft.edu.ua/handle/123456789/3821-
dc.descriptionBocharova, O. Application of quantitative analytical organoleptic method of analysis for determination of fruit juices adulteration / O. Bocharova, M. Grishin // Хранителна наука, техника и технологии 2008: научни трудове на УХТ: научна конф. с Междунар. участие, Пловдив, 24-25 окт. 2008 г. – Пловдив, 2008. – Т. LV, св. 1. – С. 21-24: табл. – Библиогр.: 9 назв.en_US
dc.description.abstractThe artificial aromatization of juices leads to the increse of the absolute values of the intencity of odour and aromatic taste and to the lowering of the difference between them. That alliws using of quantitative method of organoleptic analysis for determination of fruit juices adulteration.en_US
dc.subjectaromatisationen_US
dc.subjectjuicesen_US
dc.subjectorganoleptic analysisen_US
dc.subjectsubstancesen_US
dc.titleApplication of quantitative analytical organoleptic method of analysis for determination of fruit juices adulterationen_US
dc.typeArticleen_US
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