Повышение качества кетчупов, вырабатываемых ЧУП «Молодечненский пищевой комбинат»

The article are represented the results of determining the competitive ability of ketchupov, represented on the market for republic Belarus. Is investigated the quality of the experimental models of ketchupov with the addition of cranberry by applying the profile analysis of sensory properties and physical chemistry methods. Is made conclusion about the possibility of using the cranberry of dry for the purpose of an improvement in the quality, increase in the biological value of ketchupov.