1) panel test room
感官评定室
2) sensory evaluation
感官评定
1.
The research of the ice cream sensory evaluation and data processing;
冰淇淋感官评定方法及其数据处理的研究
2.
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
3.
Application of quantitative descriptive analysis(QDA)method in sensory evaluation of wine
定量描述分析(QDA)在葡萄酒感官评定中的应用研究
3) sensory test
感官评定
1.
In this paper the effects of added mushroom,starch,soybean protein,carrgeenan and cooking condition on the quality property of the chicken pill were studied by sensory test and texture property analysis.
采用单因素实验,通过感官评定和质构特性分析,探讨了香菇、淀粉、大豆蛋白、卡拉胶的添加量以及煮制条件对香菇鸡肉丸品质特性的影响,确定香菇鸡肉丸的最佳配方为香菇添加量15%,淀粉为4%,大豆蛋白4%,卡拉胶0。
2.
In this paper with single experiment the effects of added carrot,starch,soybean protein,carrgeenan and cooking condition on the quality property of the pill were studied by sensory test and texture property analysis.
采用单因素试验,通过感官评定和质构特性分析,探讨了胡萝卜、淀粉、大豆蛋白、卡拉胶的添加量以及煮制条件对肉丸品质特性的影响,确定胡萝卜肉丸的最佳配方为香菇添加量20%,淀粉为4%,大豆蛋白2%,卡拉胶0。
3.
The pork luncheon meat made in different ways has been evaluated by sensory test standards of canned food-ZB X70 004-89 and diffenence test-triangle test.
通过对不同工艺条件生产的午餐肉，按ＺＢ×７０００４－８９罐头食品的感官检验标准、三点法差别检验，进行感官评定，结果表明，采用小块肉并配合以适度的机械作用进行的速腌工艺，所制得的午餐肉的品质，与传统生产工艺生产的午餐肉的品质无明显差异。
4) Feeling evaluation
感官评定法
5) sense organs evaluation
感官质量评定
1.
According to sense organs evaluation,through orthogonal test,the result showed that the best formula and production technology was as followed :4%sugar,2%blueberry-flavored juice tang,3.
采用正交实验设计筛选出产品最佳配方工艺条件为:蔗糖量4%,蓝莓味果珍量2%,接种量3%,发酵时间6h,该果珍酸奶的感官质量评定效果最佳。
6) Model of sensory evaluation
感官评定模型
补充资料：保险商实验室安全标准(见保险商实验室)
保险商实验室安全标准(见保险商实验室)
safety standards of UL: see Underwriters Laboratories; UL
Baoxianshang Sh啊nshi anquan bicozhun保险商实验室安全标准(saJ七ty stand助dsofUL)见保险商实脸室。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条