Ўзбекистон республикаси қишлоқ ХЎжалик вазирлиги

Қўшимча адабиётлар

1. 
   Sachin V. Jangam, Chung Lim Law and Arun S. Mujumdar Processing and Drying of Foods, Vegetables and Fruits Singapore, 2013 year
   
2. 
   Morten C. Meilgaard, Gail Vance Civille, B. Thomas Carr -Sensory Evaluation Techniques- 4th edition, 2007
   

Интернет ресурслар

1. 
   http://nanotechweb.org
   
2. 
   http://www.altairnano.com
   
3. 
   ISO 16820 Sensory Analysis - Methodology - Sequential Analysis
   
4. 
   ISO 5495 Sensory Analysis - Methodology - Paired Comparisons
   
5. 
   www. standart. uz.
   
6. 
   www.ISO.com
   
7. 
   http://www.ncbi.nlm.nih.gov
   

1 Азизов А.Ш., Исламов С.Я., Суванова Ф.У., Абдуқаюмов З. Сақлаш омборлари ва қайта ишлаш корхоналарини лойиҳалаштириш асослари ва жихозлари.-Тошкент, 2014 б. 5-7

2 Dominique Valentin, Sylvie Chollet, Sébastien Lê, Dzung Hoang Nguyen, & Hervé Abdi FROM SENSES TO QUALITY: WHAT CAN SENSORY EVALUATION BRING TO QUALITY CONTROL, Vietnam, 2014 year. р 2-3.

3 Dominique Valentin, Sylvie Chollet, Sébastien Lê, Dzung Hoang Nguyen, & Hervé Abdi FROM SENSES TO QUALITY: WHAT CAN SENSORY EVALUATION BRING TO QUALITY CONTROL, Vietnam, 2014 year. Р. 10

4 Ms. Miriam Satin. QUALITY ENHANCEMENT IN FOOD PROCESSING THROUGH HACCP (Hazard Analysis and Critical Control Point), Maryland, U.S.A.2005 Р 3.

5 Ms. Miriam Satin. QUALITY ENHANCEMENT IN FOOD PROCESSING THROUGH HACCP (Hazard Analysis and Critical Control Point), Maryland, U.S.A.2005 Р 58-62.

6 Ms. Miriam Satin. QUALITY ENHANCEMENT IN FOOD PROCESSING THROUGH HACCP (Hazard Analysis and Critical Control Point), Maryland, U.S.A.2005 Р 28-30.