As the result of sensory evaluation, cheese analogue added 0.5% salt and 2% cheese flavoring had the highest score on overall acceptance.
仿干酪品评结果显示,以添加0.5%食盐量及2%起士香料的仿干酪整体接受性最高。
Pork eating quality is mostly linked with the overall acceptance, juiciness and tenderness, with tenderness being considered the most important feature of consumer satisfaction.
猪肉食用品质大多数是和整体接受性,多汁性和嫩度相关联的,而嫩度被认为是客户满意度的最重要特征。
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