Research of orgonoleptic, microbiological and physico-chemical indicators of a new type of vegetable semi-finished sauces-pastes

Аннотация

The article analyzes the organoleptic, microbiological and physico-chemical parameters of semi-finished vegetable sauces-pastes, develops a scale of special qualities of semi-finished products, presents the results of tasting and general conclusions. It has been established that the microbiological indicators of semi-finished vegetable products meet the requirements of sanitary rules and regulations.