The article discusses the indicators affecting the quality of soft drinks, namely appearance, transparency, color, aroma, taste, and the amount of sediment on the quality of the product. Methods for determining the organoleptic indicators of drinks according to GOST 28188-89 and GOST ISO 6658-2016, as well as their color indicators, are presented.
| Mualliflar | Nishonov, Utkirali, Mominov, Ulugbek |
|---|---|
| Jurnal | Наманган муҳандисликтехнология институти илмийтехника журнали |
| Nashr sanasi | 2025-09-30 |
| Jild | 10 |
| Son | 3 |
| Betlar | 118-123 |
| Til | Ingliz |
| DOI | 10.61151/stjniet.v10i3.864 |
DOI: 10.61151/stjniet.v10i3.864 · Maqolaning asl sahifasi
Transparency, color, aroma, taste, sediment content, bitter, sweet, sour, salty, kvass and syrup
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