Organoleptical evaluation of cooked sausages using the coefficients of single characteristics ponderability

Organoleptical evaluation of cooked sausages using the coefficients of single characteristics ponderability
G.L. Solntseva, G.P. Dinariyeva, V.G. Vasiljev, E.V Belousova, M.P. Voyakin and N.V. Romanova