Organoleptic Quality Indicators

Organoleptic assessment of the quality of food products refers to its assessment based on information obtained from the analysis of organoleptic indicators and carried out by the senses of the taster (organs of touch, smell, taste, vision, hearing). It is the human senses that are called primary evaluation indicators. Organoleptic evaluation is carried out for all batches

Organoleptic method of quality control: how does it work and what can it give to a modern enterprise?

Organoleptic evaluation of products, that is, examination of a product through an organoleptic study of its qualitative characteristics, does not lose its relevance to this day. Today we will learn how this method is used in practice