Dubinina, A.; Letuta, T.; Selyutina, G.; Shcherbakova, T.; Afanasieva, V.; Yudicheva, O.; Kalashnyk, O.; Samoylenko, A.
(Scientific Route OU, 2018)
The sauce quality was formed by mathematical modeling using general criteria of optimization of organoleptic parameters. There were also determined specific criteria of optimization of the recipe composition taking into ...