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Search Results - 感官鲜度评价
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基于游离氨基酸和
感官鲜度评价
的复合鲜味产品的呈味特征分析
by
刘新
,
刘政芳
,
张彦
,
付余
,
张宇昊
,
张西贝
,
余奇
,
张凤兵
,
揭刚
Published in
食品工业科技
(01.04.2023)
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冷藏草鱼片新鲜度分级方法的建立
by
陈红
,
杨方
,
夏文水
Published in
水产学报
(01.07.2021)
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鲜
食玉米的
感官
描述词建立及
感官
品质特性分析
by
李懿霖
,
王思思
,
靳安文
,
钟葵
,
刘桂荣
,
史波林
,
单冰淇
,
赵镭
,
高嵩
,
汪厚银
Published in
食品安全质量检测学报
(2023)
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不同原料鸡肉熬制鸡汤
鲜
香性分析及与市售鸡汤的对比
by
姚嫚
,
徐幸莲
,
朱纯
,
李建超
,
刘磊
,
徐梦泽
,
刘欣
,
王鹏
Published in
食品工业科技
(01.10.2023)
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响应面法优化
鲜
黄酒瓶内发酵工艺
by
葛松涛
,
寿泉洪
,
韩文凤
,
王兰
,
沙如意
,
王珍珍
,
胡普信
,
毛建卫
Published in
食品工业科技
(2023)
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消费者喜好
度
与市售冷
鲜
鸡品质关系的偏最小二乘回归分析
by
赵天娇
,
王鹏
,
徐幸莲
Published in
南京农业大学学报
(2020)
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不同熟制方式影响紫薯
感官
品质的机制研究
by
王宁宁
,
彭春娥
,
史磊
,
丁军
,
许彤
,
孙秀丽
,
王庆彬
Published in
食品工业科技
(01.10.2023)
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葛根-山药复合功能性
鲜
湿薯类粉条工艺优化
by
焦婷婷
,
王娇
,
时文芳
,
秦令祥
,
刘玉青
,
孟亚萍
Published in
食品安全质量检测学报
(2024)
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贵州绿茶滋味分属性二次多项回归模型构建
by
冉乾松
,
刘忠英
,
尹杰
,
李琴
,
戴宇樵
,
杨婷
,
刘建军
,
张拓
,
方仕茂
,
潘科
Published in
南方农业学报
(2022)
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中国主栽青辣椒品种
鲜
切加工适宜性
评价
by
沈月 高美须 杨丽 赵鑫 陈雪 王志东 李淑荣 王丽
Published in
农业工程学报
(2016)
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中国主栽青辣椒品种
鲜
切加工适宜性
评价
by
沈月 高美须 杨丽 赵鑫 陈雪 王志东 李淑荣 王丽
Published in
农业工程学报
(2016)
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基于模糊数学
感官评价
法沙棘饼干烘焙工艺优化
by
崔立柱
,
付依依
,
刘士伟
,
王永霞
,
谭志超
,
段盛林
Published in
食品工业科技
(01.08.2021)
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4种烹制方式下青蟹肝胰腺
感官
品质比较
by
聂勇涛
,
王福田
,
杨冰
,
鲁玉凤
,
姜绍通
,
林琳
,
陆剑锋
Published in
食品安全质量检测学报
(2021)
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14
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成熟
度
对烤烟上部烟叶生理特性及烟叶质量的影响
by
贾中林
,
尹启生
,
陈广晴
,
李许涛
,
戴华鑫
,
陈壮壮
,
梁太波
,
张艳玲
Published in
江西农业学报
(2023)
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不同培肥模式对古老茶园茶叶品质的影响
by
肖梦娜
,
罗义菊
,
蓝增全
,
陶燕蓝
,
王德新
Published in
食品安全质量检测学报
(2024)
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黑木耳多糖对全麦
鲜
湿面条的品质改善作用
by
裴斐
,
李文
,
杜逸飞
,
孙磊
,
孙昕炀
,
方勇
,
胡秋辉
Published in
食品工业科技
(2023)
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夏秋灵芝菌茶的制备及内含物质分析研究
by
刘亚兵
,
戴宇樵
,
王敏
,
罗学尹
,
蒲璐璐
,
冉乾松
,
潘科
Published in
食品安全质量检测学报
(2023)
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食用型花生外观和营养品质综合
评价
by
孙泓希
,
任亮
,
王海新
,
于国庆
,
史普想
Published in
中国油料作物学报
(2023)
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19
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不同工艺芝麻油产品品质和风味喜好研究
by
尚嘉毅
,
孙承国
,
刘配莲
,
董迎章
,
惠菊
,
扈柏文
,
赵文君
,
王磊
,
初柏君
Published in
中国油脂
(2025)
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泥腌、水腌成蛋的理化指标和滋味品质差异分析
by
孙静
,
李开耀
,
向俊
,
杜金平
Published in
食品安全质量检测学报
(2021)
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