1.
Application of FIZZ software for tea with milk powder sensory scoring
FIZZ感官品评软件在奶茶粉感官评价中的应用
2.
The Application of FIZZ Software foe Sensory Analysis in Analyzing the Results of Yogurt Sensory Scoring
FIZZ感官品评软件在酸奶评价中的应用
3.
Sensory Evaluation The ultimate test for oxidized flavor in foods is a sensory one.
对食品中氧化气味的试验是感官评定。
4.
A Web-Based Intelligent Sensory Evaluation System for Textile Products;
基于Web的纺织品智能感官评估系统
5.
The exploitative process of the multimedia courseware about sensory evaluation of food;
食品感官评定多媒体课件系统的开发
6.
Electronic Nose and the Application in Meat Sensory Evaluation
电子鼻及其在肉品感官评定中的应用
7.
Teaching Practice and Exploration on the Course of Food Sensory Assessment
食品感官评定课程的教学实践与探索
8.
Sensory analysis--Methodology--Evaluation of food products by methods using scales
GB/T16290-1996感官分析方法学使用标度评价食品
9.
Study on Sensory Evaluation and Kinetics for Litchi Juice Treated with PEF and Freeze Concentration;
PEF、冷冻浓缩荔枝汁感官评定及品质动力学研究
10.
Sensory Quality Evaluation and Clustering Analysis in Agriculture Food Quality Safety Management
农产品质量安全中的感官质量评价和聚类分析
11.
Element Analysis and Quality Control of Organoleptic Evaluation in Product Design
产品设计中感官评价的要素分析与质量控制
12.
Study on Advanced Computing Techniques Based Consumer's Behaviour Characterizing for Sensory Evaluation of Industrial Products;
基于高级计算技术的客户行为刻画的工业产品感官评估研究
13.
Studies on the Dynamic Changes of the Main Quality Components in Green Tea During Brewing and the Correlation Between the Components and the Organolepeic Evaluation;
绿茶主要品质成分的浸出动态及其与滋味感官评分的相关性研究
14.
Sensory Evaluation and Taste Components Analysis of Fermented Mussel Juice Seasoning
贻贝蒸煮液发酵调味品的感官评价及呈味成分的分析
15.
Moral Reconsideration of Organ Transplantation:from the evaluation of commercialization of the organ;
器官移植道德反思——兼评器官商品化
16.
THE SENSORY EVALUATION FACTORS AND SENSORY QUALITY CONTROL OF ICE CREAM
冰淇淋的感官评定方法与感官质量控制
17.
Recommends the definition and the demand of sensory examination of soy sauce, including implement, circumstance and the judger.
介绍了酱油感官检查的定义,基本要求,包括器具方面,环境方面及品评员的要求。
18.
Kernel principal composition analysis of sensory and physiochemical quality of fermented bean curd
腐乳感官和理化品质的核主成分分析