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СЕНСОРНЫЙ АНАЛИЗ МАЙОНЕЗОВ СТОЛОВЫХ ОТЕЧЕСТВЕННОГО И ЗАРУБЕЖНОГО ПРОИЗВОДСТВА

2018·????? ?????????? ??????????, ????????? ????????? ????

International Journal Internauka·Cilt 2017/15, Sayı 15

The article presents the results of the sensory analysis of mayonnaise canteens domestic and foreign production with the use of the profile method.

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МЕТОДИ ФОРМУВАННЯ ТА ОЦІНЮВАННЯ ГРУПОВИХ РЕКОМЕНДАЦІЙ

2016·????? ????????? ????????

International Journal Internauka·Cilt 2016/6, Sayı 6

The methods for group recommendations formation were investigated. A quality evaluation metric was suggested. A study of the models quality using the proposed metric was conducted.

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