• 多汁性 - 引用次数：4

  The main contents of sensory evaluation were tenderness,juiciness, flavour and overall liking,then the last score standed for the eating qualities of cooking beef. The higher the last score was,the better the eating quality of cooking beef was.2.

  主要评定的内容为嫩度、风味、多汁性、总评,然后通过计算得出最后得分(代表了牛肉制品的最终食用品质),得分越高的样品,其食用品质越好。

  参考来源 - PACCP技术在我国牛肉烹调上的应用研究
  汁液性
• 多汁

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