The optimal recipe of the sweet-sour paste favored by consumers was determined through the sensory taste, adjustment of color and texture and consumer evaluation.
通过酸、甜口感，颜色、体态的调配，经品评确立出适合消费者口味的酸甜酱的产品配方。
The optimal recipe of the sweet-sour paste favored by consumers was determined through the sensory taste, adjustment of color and texture and consumer evaluation.
通过酸、甜口感，颜色、体态的调配，经品评确立出适合消费者口味的酸甜酱的产品配方。
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