Relevant bibliographies by topics / Organoleptic evaluation

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters
  4. Conference papers

Academic literature on the topic 'Organoleptic evaluation'

Author: Grafiati
Published: 10 September 2021
Last updated: 25 July 2025

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Journal articles on the topic "Organoleptic evaluation"

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Revyakin, Artem O. "Egg organoleptic evaluation peculiarities." Poultry and Chicken Products 25, no. 2 (2023): 63–65. http://dx.doi.org/10.30975/2073-4999-2023-25-2-63-65.

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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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R.Indra, R. Indra, and S. Kowsalya S.Kowsalya. "Organoleptic Evaluation of Papaya Incorporated Extruded Products." Indian Journal of Applied Research 4, no. 8 (2011): 292–94. http://dx.doi.org/10.15373/2249555x/august2014/74.

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Kumalasari, Ika Dyah, and Indri Yensi. "Physicochemical and Sensory Evaluation of Purple Sweet Potato and Jackfruit Seed Flour-Based Food Bars." Industria: Jurnal Teknologi dan Manajemen Agroindustri 13, no. 2 (2024): 166–80. https://doi.org/10.21776/ub.industria.2024.013.02.5.

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Abstract This study aimed to determine food bars' physical, chemical, and organoleptic characteristics based on purple sweet potato flour and jackfruit seed flour. This study used a completely randomized design (CRD). The ratio of purple sweet potato flour and jackfruit seed flour used was F1 (20%: 80%), F2 (40%: 60%), F3 (50%: 50%), F4 (60%: 40%), and F5 (80%: 20%). The parameters tested were physical parameters (texture (hardness) and color), chemical parameters (water content, ash content, carbohydrates content, protein content, fat content, fiber content, total sugar content, and antioxida
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Collins, J. K., B. D. Bruton, and P. Perkins-Veazie. "Organoleptic Evaluation of Shrink-wrapped Muskmelon." HortScience 25, no. 11 (1990): 1409–12. http://dx.doi.org/10.21273/hortsci.25.11.1409.

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Organoleptic evaluations of shrink film-wrapped and nonwrapped musk-melon (Cucumis melo L. var. reticulates cv.. TAM Uvalde) fruit were conducted to determine changes in flavor and taste during refrigerated storage. Ripe green and yellow `TAM Uvalde' muskmelons, shrink film-wrapped in 12.7-μm high-density polyethylene film, were compared to nonwrapped melons during 21 days of storage at 4C and 90% to 95% RH. After 21 days of storage, both yellow and green shrink-wrapped melons had better appearance, less surface mold, and less vein tract browning than nonwrapped melons. However, the flavor and
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Копытко, Маргарита Сергеевна, Александр Юрьевич Золотин, Сергей Владимирович Симоненко, and Ольга Владимировна Кудряшова. "Method of organoleptic evaluation of food products." Food processing industry, no. 11 (October 27, 2022): 93–95. http://dx.doi.org/10.52653/ppi.2022.11.11.021.

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Любой пищевой продукт будет востребован, если он представляет ценность для потребителя. Разработка пищевых продуктов потенциально высокой потребительской ценности в качестве обязательной операции включает органолептическую оценку объектов разработки. На стадии разработки продукта проводятся промежуточная органолептическая оценка опытных образцов продукта и окончательная органолептическая оценка продукта. Окончательная оценка должна проводиться испытателями, в основном набранными из числа потенциальных потребителей. В статье излагается метод органолептической оценки пищевого продукта, адаптиров
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Rina Yenrina, Cesar Welya Refdi, Dian Hafsari, and Jihan Rahma. "Organoleptic evaluation of tomato (Lycopersicum esculentum, Mill.) sauce with the addition of kandis (Garcinia cowa, Roxb.) acid extract as an acidifier." World Journal of Advanced Engineering Technology and Sciences 11, no. 2 (2024): 212–19. http://dx.doi.org/10.30574/wjaets.2024.11.2.0094.

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The research aimed to determine the effect of adding kandis extract as an acidifier to tomato puree and the best formulation based on organoleptic characteristics of tomato sauce. The research design used was a Completely Randomized Design (CRD) with 5 treatments and 3 replicates. In this research, kandis extract was added with treatments A (0%), B (3%), C (3.5%) D (4%), and E (4.5%) base on tomato puree weight. The results of each research parameter were analyzed statistically using Analysis of Variance (ANOVA) and if the effect was significantly different, it was continued with Duncan's New
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Kuzmyk, Uliana, Galina Polischuk, and Artur Mykhalevych. "QUALIMETRIC EVALUATION OF SENSORY PROPERTIES OF ACIDOPHILIC-WHEY ICE CREAM WITH OAT BETA-GLUCAN." Sworld-Us Conference proceedings, usc11-01 (July 30, 2019): 4–7. http://dx.doi.org/10.30888/2709-2267.2022-11-01-023.

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In this study, it was carried a qualimetric assessment of the organoleptic properties of the developed composition of ice cream. The authors used special method for studying the organoleptic properties of ice cream. Organoleptic evaluation was conducted b
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Tkachenko, Alina. "DEVELOPMENT OF THE NEW POINT SCALE OF ORGANOLEPTIC EVALUATION AT MANUFACTURING ORGANIC CAKES." EUREKA: Life Sciences 4 (July 31, 2018): 49–55. http://dx.doi.org/10.21303/2504-5695.2018.00666.

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The article presents the ground of developing the 50-point scale for evaluating cakes by organoleptic parameters. The aim of the article is to create the new point scale of organoleptic evaluation for using at producing organic cakes. It was established, that for today such important parameters as “flavor”, “post-flavor”, “porosity structure” are not always used at the organoleptic evaluation of cakes’ quality. The article describes the recipes of four developed cakes, produced of the organic raw materials – “Grechanyk”, based on buckwheat flour, “Zhytnytsa’, based on rye flour, “Golden amaran
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Mohamad Salin, Nur Shafinaz, Mohamad Azim Aziz, Najwa Shafiqa Sayadi @ Saidi, Hairil Rashmizal Abdul Razak, and Wan Mazlina Md Saad. "Organoleptic Evaluation and Determination of Watermelon (Citrullus lanatus) Quality Based on Flesh Samples Between Post-Harvest Day 4 and Post-Harvest Day 8." ASM Science Journal 17 (May 27, 2022): 1–5. http://dx.doi.org/10.32802/asmscj.2022.863.

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Consumer demands for fresh fruit with enhanced health-promoting properties. Fruit qualities are usually evaluated by organoleptic properties; colour, odour, taste, touch, and texture. The initial sight of fruit is the first fruit evaluation made by consumers. However, this physical appearance does not represent fruit taste. Fruit organoleptic evaluation differs daily due to chemical changes happen during the ripening process which alters fruits’ physiology. Thus, this study aims to evaluate and determine the organoleptic properties of watermelon (Citrullus lanatus) between post-harvest day 4 a
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Khan, Amir Ali, Zeeshan Ayub, Syed Tehmina Rehman, Syed Aoun Abbas Mehdi, Usman Afzal Malik, and Muhammad Ahmed Khan. "Evaluation of Common Interventions to Manage Halitosis Based On Organoleptic Scoring." Pakistan Armed Forces Medical Journal 73, no. 5 (2023): 1372–74. http://dx.doi.org/10.51253/pafmj.v73i5.9324.

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Objective: To determine the efficacy of interventions undertaken to manage common causes of halitosis based on organoleptic scoring. Study Design: Quasi-experimental study. Place and Duration of Study: Combined Military Hospital, Pano Aqil Pakistan, from Sep 2021 to Aug 2022. Methodology: Three hundred patients with halitosis fulfilling the inclusion criteria were treated as per their root cause of halitosis and evaluated by organoleptic scoring method on a fortnightly basis for one month. Pre-treatment organoleptic scoring was compared with post-treatment organoleptic scores. Results: Among 3
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Dissertations / Theses on the topic "Organoleptic evaluation"

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Fernandes, Duarte Luís Esteves. "Composição química e propriedades organoléticas do leite de cabra de raça Charnequeira." Master's thesis, ISA/UTL, 2013. http://hdl.handle.net/10400.5/5675.

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Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia<br>With the objective for better understand the Charnequeira (Ch) goat milk and its potential for acceptance by the consumer as a possible new drinking milk, a study was conducted involving two components: evaluate of the chemical composition of milk Ch created in BIS (Beira Interior Sul), comparing it with cow's milk produced in the same Region; conducting a organoleptic test. The chemical composition of Ch milk is as follows: fat 5.78% (± 1.80); protein 3.79% (± 0.68); lactose 4.74% (± 0.29);
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Dodd, Jennifer Peters. "Chemical Identification and Organoleptic Evaluation of Iodine and Iodinated Disinfection By-Products Associated with Treated Spacecraft Drinking Water." Thesis, Virginia Tech, 1997. http://hdl.handle.net/10919/36642.

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Aboard the International Space Station, potable water will likely be produced from recycled wastewater. The National Aeronautic and Space Administration (NASA) plans to use iodine as a disinfectant, and, consequently, the formation of iodinated disinfection by-products (IDBPs) requires investigation. Objectives of this research were to determine possible precursors of IDBPs, identify IDBPs formed, and apply flavor profile analysis (FPA) as a tool to evaluate water qaulity. Experiments were performed by separately reacting iodine with each of the following organic compounds: methanol, etha
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D'Souza, Vincent. "Chemical and organoleptic evaluation of membrane filtered apple juice produced from Manitoba grown apples and crabapples." 1986. http://hdl.handle.net/1993/6883.

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A two year study was undertaken to assess the chemical and organoleptic qualities of one crabapple and nine apple cultivars grown on the Canadian Prairies for commercial production of apple juice. Considerable variation was observed among the cultivars for moisture (82.24% - 88.19%), acids (0.49% - 1.09%), sugars (9.00% - 13.84%) and phenolics (0.31% - 0.53%). A pilot plant scale filtration assembly was utilized in this study. Pectinase concentration of 0.15%(w/v) was most efficient in clarification of raw apple juice. The enzyme clarified apple juice was pumped through a cartridge membra
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Рудяк, Наталія Володимирівна, та Natalia Volodymyrivna Rudyak. "Розробка технології кисломолочного сиру з плодовим наповнювачем". Master's thesis, 2021. http://elartu.tntu.edu.ua/handle/lib/36897.

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Встановлено, що за основними показниками фізико-хімічної якості та мікробіологічної безпечності, які наведені в ДСТУ 4554:2006, кисломолочний сир, який взятий у дослід відповідає вимогам і його можна використовувати для створення нового молочного продукту. Розрахунковим методом встановлено, що кількість пектину, який вносимо разом з яблучним наповнювачем має бути у кисломолочному сирі, щоб становити 40 % від добової потреби (15 г). Згідно розрахунку 40 % від 15 г – це 6 г. Отже, у кисломолочний сир необхідно внести таку кількість яблучного наповнювача, щоб за вмістом пектину він не перви
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Міщенко, А. В. "Експертиза якості м’яса птиці як об’єкту експортно-імпортного товарообігу". Thesis, 2018. http://dspace.oneu.edu.ua/jspui/handle/123456789/8048.

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У роботі розглядаються теоретичні аспекти класифікації м’яса птиці в Україні, споживних властивостей птиці та чинники їх формування. Проаналізовано сучасний стан виробництва та експортно-імпортного товарообігу м’яса птиці в Україні, стратегічні зміни законодавчого та нормативного забезпечення галузі птахівництва. Досліджено вимоги нормативної документації до якості м’яса птиці. Запропоновано до застосування розроблену балову шкалу за органолептичними показниками з метою підвищення об’єктивності органолептичної оцінки якості м’яса птиці, а також запропоновано додатковий метод встановлення с
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Вололовцева, В. В. "Формування асортименту споживчих властивостей та особливості проведення експертизи декоративної косметики". Thesis, 2018. http://dspace.oneu.edu.ua/jspui/handle/123456789/8058.

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У роботі розглядаються теоретичні аспекти розвитку ринку декоративної косметики в Україні, визначено основні чинники, що формують споживчі властивості та якість декоративної косметики, обґрунтовано класифікацію та характеристику асортименту декоративної косметики. Проаналізовано об’єкти та методи дослідження, розроблено порядок та проведено експертне оцінювання якості виробів декоративної косметики на прикладі зразків губної помади. Запропоновано вдосконалення методики щодо проведення товарознавчої експертизи декоративної косметики.<br>The work deals with the theoretical aspects of the dev
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Скомороха, Т. О. "Експертиза якості та розробка заходів щодо забезпечення прав споживачів при реалізації свіжого м’яса в торговельній мережі". Thesis, 2019. http://dspace.oneu.edu.ua/jspui/handle/123456789/11376.

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В роботі проаналізовано класифікацію м’яса в Україні. Визначено споживні властивості м’яса та чинники їх формування. Проаналізовано стан системи захисту прав споживачів. Дана характеристика сучасному стану виробництва та експортно- імпортного товарообігу м’яса в Україні. Проаналізовано зміни законодавчого та нормативного забезпечення галузі тваринництва. Визначено порядок проведення експертизи м’яса яловичини та свинини. Проведено експертне оцінювання м’яса яловичини та свинини за органолептичними показниками із використанням балових шкал. Розроблено рекомендації щодо забезпечення прав с
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Book chapters on the topic "Organoleptic evaluation"

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Rosida, Dedin Finatsiyatull, Lukman Agung Wicaksono, and Rizma Anggi Prisdianto. "Evaluation of Physicochemical and Organoleptic Properties of Kimpul Cookies with Fat Sources from Corn Oil, Coconut Oil, and VCO." In Proceedings of the 8th International Conference of Food, Agriculture and Natural Resources & the 2nd International Conference of Sustainable Industrial Agriculture (IC-FANRes-IC-SIA 2023). Atlantis Press International BV, 2024. http://dx.doi.org/10.2991/978-94-6463-451-8_3.

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Chang, Jaime F. Vera, Luis H. Vásquez Cortez, Kerly E. Alvarado Vásquez, Frank Intriago Flor, Maddela Naga Raju, and Matteo Radice. "Physical and Organoleptic Evaluation of 12 Cocoa Clones (Theobroma Cacao L.) of National Type, in Cocoa Liquor—a Study from Ecuador." In Systems, Smart Technologies and Innovation for Society. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-51982-6_18.

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Snehalatha, V. R., and A. R. Rasmi. "A Comparative Evaluation of Organoleptic, Physicochemical, Proximate, and Mineral Composition of Syzygium laetum and Syzygium occidentale, Endemic to Western Ghats: A Search for Low-Cost Nutraceuticals." In Springer Protocols Handbooks. Springer US, 2022. http://dx.doi.org/10.1007/978-1-0716-2683-2_2.

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Bastianel, Marinês, Vera L. N. P. Barros, Augusto Tulmann Neto, Paulo S. Souza, Rose M. Pio, and Rodrigo R. Latado. "Induction and selection of mandarin mutants with fruits containing low number of seeds." In Mutation breeding, genetic diversity and crop adaptation to climate change. CABI, 2021. http://dx.doi.org/10.1079/9781789249095.0039.

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Abstract The Brazilian citrus industry has a worldwide presence for production and export of sweet orange juice, but it has little contribution to the production of fruits for the fresh fruit market. One requirement of this market is the production of seedless fruits. The Fremont IAC 543 mandarin produces fruits with good commercial qualities, large numbers of seeds (10-12), and plants with resistance to Alternaria brown spot (ABS), an important disease present in several countries. The objective of this work was to induce and select mutants of Fremont IAC 543 mandarin with seedless fruits or
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Devi, Ms Jayashree, Mr Mohidul Islam, Dr Faruk Alam, and Mr Josef Yakin. "Natural Remedies: A Comprehensive Pharmacognostic Evaluation." In Pharmaceutical Science: Research and Innovation. Iterative International Publishers, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/psrich9.

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Natural medicinal products, derived from various sources such as plants, animals, minerals, and microorganisms, have been integral to traditional medicine systems globally for centuries. Their perceived safety and efficacy, based on empirical evidence, have made them a preferred choice for many individuals. However, the variability in potency, purity, and potential for adulteration necessitates rigorous evaluation. This paper provides an overview of the importance of drug evaluation, focusing on confirming identity, determining quality and purity, and detecting adulteration. Various techniques
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Chapman, Anthony RO, and Robert J. Anderson. "Human nutrition." In Seventeenth International Seaweed Symposium, edited by Valerie J. Vreeland and Ian R. Davison. Oxford University PressOxford, 2003. http://dx.doi.org/10.1093/oso/9780198507420.003.0007.

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Abstract Most of the specimens of Porphyra previously collected in central Chile have traditionally been ascribed to Porphyra columbina Montagne. Because this species lacks internationally accepted frond properties required for human consumption (organoleptic properties), its commercialization is only internal. However, a recent taxonomic study at five sites in central Chile recorded nine species, significantly increasing the number of known taxa for the area. This motivated a new evaluation of the potential for marketing and farming Porphyra in central Chile. The nine species found differ in
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Caliman, Bogdan Florin, and Corina Ene. "Sensory Evaluation in Food Manufacturing." In Food Science, Production, and Engineering in Contemporary Economies. IGI Global, 2016. http://dx.doi.org/10.4018/978-1-5225-0341-5.ch012.

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From the earliest moments in time, humans relied on their senses in order to survive. The mechanism of sensory evaluation was not only used to assess the environment where they were living but also the food they were consuming. Manufacturing good food is a direct result of having the right ingredients, recipe and process in place. In this chapter we aim to share some practical guidelines on how to manage when dealing with a bigger kitchen, as in food manufacturing there is always the need of having a systematized sensory evaluation. Given the high complexity of this topic, authors will tackle
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Valandro, Karina, Liana Johann, Luisa Scheer Ely, Jane Herber, and Marines Persigo Morais Rigo. "Evaluation of physicochemical, microbiological and cutaneous permeation properties of Calendula officinalis L. In different concentrations and dosage forms." In Health and Medicine: Science, Care, and Discoveries. Seven Editora, 2024. http://dx.doi.org/10.56238/sevened2023.004-049.

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C. officinalis is a herbaceous plant that has anti-ulcerative, healing, restorative, anti-edematous and refreshing properties. In this article, the permeation of the glycolic extract of C. officinalis in cream and gel at different concentrations was evaluated. Accelerated stability tests were also carried out, as well as organoleptic, physical-chemical and microbiological tests.
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Kobzeva, T. V. "THE CHARACTERISTIC OF ORGANOLEPTIC EVALUATION OF FUNCTIONAL PRODUCTS ON MILK BASE." In Actual issues of the dairy industry, intersectoral technologies and quality management systems. All-Russian Dairy Research Institute, 2020. http://dx.doi.org/10.37442/978-5-6043854-1-8-2020-1-240-244.

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Yurievna Volf, Ekaterina, Inna Vladimirovna Simakova, Andrey Anatolyevich Terentyev, et al. "Research of Fat Component Safety and Pre-Clinical Evaluation of Infant Adapted Dry Milk Mixtures Physiological Effect." In Infant Feeding [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.103069.

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The aim of the study deals with determination of fat component safety and quality key indicators of adapted infant dry milk formulas provided by various manufacturers. The most popular in Russia adapted infant dry milk formulas were selected as study objects. It was found that the qualitative composition of the fat component of dry milk mixtures corresponds to the information placed on the package. However none of the samples under study in terms of the average composition of the prevailing fatty acids fully corresponds to human breast milk. The regulation documents of the Customs Union (TR CU
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Conference papers on the topic "Organoleptic evaluation"

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Chechetova, E. A., and E. V. Khabarova. "Organoleptic evaluation of wafers containing soybean flour." In ТЕНДЕНЦИИ РАЗВИТИЯ НАУКИ И ОБРАЗОВАНИЯ. НИЦ «Л-Журнал», 2018. http://dx.doi.org/10.18411/lj-04-2018-125.

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Kasseinova, G. "Evaluation of juice product quality indicators." In II All-Russian (national) scientific conference with international participation "Russian Science, Innovation, Education". Krasnoyarsk Science and Technology City Hall, 2023. http://dx.doi.org/10.47813/rosnio-ii.2023.8.49-54.

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This article discusses the problem of the quality of juice products on the market of the Eurasian Economic Union. The main types of juice products and their main differences are considered. The purpose of the article is a commodity evaluation of the quality of apple juice products from different manufacturers of the Taldykorgan market. Tasks are set: analysis of labeling of juice products; organoleptic evaluation of the quality of samples; comparison of the results obtained with the requirements of technical regulations and standards. The rationale for the choice of apple juices and nectars as
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Cvetkova, D. P., and N. G. Lapteva. "INVESTIGATION OF THE QUALITY OF MILK VANILLA IODIZED COCKTAIL." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-145.

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Mineral substances are necessary for the human body. Iodine deficiency is a global problem&#x0D; at the moment. One of the ways to solve this problem is functional foods enriched with iodine. This&#x0D; paper presents the results of an organoleptic evaluation of a new functional product – a vanilla&#x0D; milkshake enriched with iodine.&#x0D; Objective: to evaluate the quality of the milk vanilla iodized cocktail according to&#x0D; organoleptic parameters.
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Haskito, A. E. P., A. Setianingrum, F. N. A. E. P. Dameanti, and M. Fatmawati. "Organoleptic Properties Evaluation of Goat Milk Yogurt with White Rice Bran Flour Fortification." In 6th ICAMBBE (International Conference on Advance Molecular Bioscience & Biomedical Engineering) 2019. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009586001170121.

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Е.С., Бабыкин, and Одинцова А.А. "Organoleptic evaluation of beet marmalade from concentrated beet juice using a profile method." In XXII Международная научно-практическая конференция «Современные тенденции развития науки и мирового сообщества в эпоху цифровизации». Crossref, 2024. http://dx.doi.org/10.34755/irok.2024.74.77.035.

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Necheporuk, A. G. "ORGANOLEPTIC ASSESSMENT OF THE QUALITY OF MEAT SEMI-FINISHED PRODUCTS WITH VEGETABLE POWDERS." In Agrobiotechnology-2021. Publishing house RGAU-MSHA, 2021. http://dx.doi.org/10.26897/978-5-9675-1855-3-2021-223.

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The article presents the results of the organoleptic and tasting evaluation of semi-finished meat products with the inclusion of plant components in the form of wheat bran and vegetable powders of their beets and carrots.
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Кучмина, П. С., Н. Э. Каухчешвили, А. А. Грызунов, et al. "Organoleptic evaluation of mango chips, produced using various methods of dehydration of raw materials." In XXVI Международная научно-практическая конференция «Современные тенденции развития науки и мирового сообщества в эпоху цифровизации». Crossref, 2024. http://dx.doi.org/10.26118/6079.2024.13.60.049.

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8

Korneva, Nadezhda Yu, Ekaterina I. Reshetnik, and Oksana V. Litvinenko. "Development of a scoring scale for assessing the quality of curd cheese with soy-mushroom component." In Agro-industrial complex: problems and prospects of development. Far Eastern State Agrarian University, 2024. https://doi.org/10.22450/978-5-9642-0637-8-131-135.

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The article presents the results of the development of a descriptive scale for the organoleptic evaluation of curd cheese with a soy-mushroom component. The use of a point scale will help identify the advantages of the developed product compared to analogues. In addition, this scale is aimed at identifying shortcomings and defects that arise at various stages of the production cycle.
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Kryukova, E. V., and A. V. Kryukov. "THE USE OF VEGETABLE RAW MATERIALS IN THE TECHNOLOGY OF BAKERY PRODUCTS." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-65.

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The article discusses the possibility of using a mixture of turmeric, barberry and fennel in the technology of bakery products. An organoleptic evaluation of baked bakery products was performed, as a result of which an optimal sample was selected with 18% replacement of premium wheat flour with an additive. The physicochemical parameters were determined, the shelf life of the developed bakery products was established.
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Yanchenko, V. V., and E. A. Kapitonova. "RESULTS OF ORGANOLEPTIC AND TASTING EVALUATION OF POULTRY MEAT WHEN INTRODUCING THE REGULATORY COMPLEX "BYPASS" INTO THE DIET." In "International Scientific and Practical Conference" THEORY AND PRACTICE OF VETERINARY PHARMACY, ECOLOGY AND TOXICOLOGY IN AIC ", dedicated to the centenary of the Department of Pharmacology and Toxicology, SPbSUVM. FSBEI HE St. Petersburg SUVM, 2021. http://dx.doi.org/10.52419/3006-2021-2-253-256.

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Stimulation of the body of poultry by the regulatory complex "Bypass" allowed us to obtain a high-quality product. The removal of synthetic amino acids from the feed helps to improve the taste of the meat of broiler chickens of the «Ross-308» cross.
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