{"title":"蛋的感官评价特性","authors":"A. Revyakin","doi":"10.30975/2073-4999-2023-25-2-63-65","DOIUrl":null,"url":null,"abstract":"The main tests have been described in the article for egg complex organoleptic evaluation and the most appropriate ways for tasting. Some comparative experimental material received in different organoleptic profiles for- mation. Some peculiarities of egg organoleptic evaluation have been shown and reasoned order of traits evaluation has been suggested.","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"4 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Egg organoleptic evaluation peculiarities\",\"authors\":\"A. Revyakin\",\"doi\":\"10.30975/2073-4999-2023-25-2-63-65\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The main tests have been described in the article for egg complex organoleptic evaluation and the most appropriate ways for tasting. Some comparative experimental material received in different organoleptic profiles for- mation. Some peculiarities of egg organoleptic evaluation have been shown and reasoned order of traits evaluation has been suggested.\",\"PeriodicalId\":228771,\"journal\":{\"name\":\"Poultry and Chicken Products\",\"volume\":\"4 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Poultry and Chicken Products\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.30975/2073-4999-2023-25-2-63-65\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Poultry and Chicken Products","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.30975/2073-4999-2023-25-2-63-65","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The main tests have been described in the article for egg complex organoleptic evaluation and the most appropriate ways for tasting. Some comparative experimental material received in different organoleptic profiles for- mation. Some peculiarities of egg organoleptic evaluation have been shown and reasoned order of traits evaluation has been suggested.
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