sense organs evaluation 感官质量评定
evaluation sense in modern education 现代教育评价观
evaluation of food sense 食品感官评价
evaluation of food sense quality 食品感官质量评定
The best formula was defined by adopting regress test method by sense evaluation standard. And quality standard was...
采用“正交试验”分析法,以感官评分为标准,确定了产品的配方,并制定了产品质量标准。
Comparative study on edible quality of chilled, fresh and frozen meat by physical and chemical inspection and sense evaluation had been made.
本文从理化测定和感官评定两个方面对冷却肉、热鲜肉及冻肉的食用质量进行比较研究。
Through orthogonal experiment and sense evaluation, the best formula was defined:low fat dried milk 15%, thick sweet potato liquid 45%, granulated sugar 10%.
通过正交实验和感官评价,得到低脂肪高纤维冰淇淋的最佳配方为:脱脂乳粉15%、红薯浆液45%、白砂糖10%。
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