Applying fuzz mathematical method to evaluate food organoleptic quality is a noveler method.
應(yīng)用模糊數(shù)學(xué)法評價食品感官質(zhì)量是一種較為新穎的方法.
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In addition, the radiation treatments had no negative effect on the organoleptic quality of Puer - tea.
經(jīng)過感官審評, 輻照茶樣的感官品質(zhì)無不良變化.
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And the optimum composition of the ingredients was determined by organoleptic evaluation and orthogonal experiments.
以感觀品質(zhì)為評價指標(biāo),通過正交試驗研究并得出了主要原輔材料的最佳組合.
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Oxidation processes in food can lead to organoleptic deterioration in taste, colour and texture.
食物的氧化可影響其味道 、 顏色和質(zhì)構(gòu)在感官方面的表現(xiàn).
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Flavour , organoleptic quality and shelf - life of bread made by different process with different yeast was discussed.
探討了使用不同酵母和不同發(fā)酵工藝,對面包的風(fēng)味 、 感官質(zhì)量和保鮮期的影響.
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Effects of the fixing technology on the organoleptic qualities of green persimmon tea were studied.
以不同的殺青方式,探討殺青工藝對柿葉綠茶感官品質(zhì)的影響.
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The level of ellagic acid is a main factor influencing the organoleptic quality of grape juice.
鞣花酸的含量是影響葡萄汁感官指標(biāo)的重要因素.
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