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.. .. ..

 

ࠠ 2006

 

 

663/664.017:658.56(075.8)

 

 

.., .., ..

: . .: , 2006. 29 .

 

ISBN

 

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:

 

1. ;

2. ;

3. ;

4. .

 

.

 

 

.. , .. ,

.. , 2006

 

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4.18. ( . dilution) - , , , .

4.19. ( . screening) - .

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................................................1.32

..................................................2.23

....3.58

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.................................................1.34

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.................................................3.40


 

1. .., .., .. .: , 2002. - 383 .

2. .. - - .: - , 1971. - 912 .

3. .. - .: - , 1968. - 900 .

4. . . . . .. .: , 1990. - 18 .

5. . . .. . : - , . 4-, 1990. - 1632 .

6. . . - .: , 1962. - 390 .

7. Amerine, M.A., Pangborn, R.M., and Roessler, E.R. (1965) Principals of Sensory Evaluation of Foods. Academic. New-York.

8. Bourne M. (2002) Food Texture and Viscosity: Concept and Measurement, 2nd Edition, Academic Press, London, UK.

9. BS 5098-1975. British Standard Glossary of Terms Relating to Sensory Analysis of Food. British Standard Institution.

10. ISO 5492:1992 - Sensory analysis. Vocabulary.

11. ISO 6658:1985 - Sensory analysis. Methodology. General guidance.

12. ISO 8586-1:93 - Sensory analysis. General guidance for the selection, training and monitoring of assessors. Part 1: Selected assessors.

13. ISO 8586-2:94 - Sensory analysis. General Guidance for the selection, training and monitoring of assessors. Part 2: Experts.

14. ISO 11036: 1994 - Sensory analysis. Methodology. Texture profile.

15. ISO 11037: 1999 Sensory analysis. General guidance and test method for assessment of the colour of foods.

16. Lawless H.T., Heymann H. (1999) Sensory evaluation of food: principles and Practices. Aspen Publishers, Inc. Gaithersburg, Maryland, US.



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