1.
Significance and Function of Sensory Testing in Food Hygiene Supervision
食品感官检验在食品卫生监督中的意义和作用
2.
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。
3.
Standards Analysis and Basic Requirements Research on Construction of Food Sensory Analysis Laboratory;
食品感官分析实验室建设标准化要素及基本要求研究
4.
fast test equipment for foodstuff hygiene
食品卫生快速检验设备
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.
Food Sensory Science and Technology:A Historical Opportunity and Challenge for Development
食品感官科学技术:发展的机遇和挑战
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.
Up to now,CCIB identifies the barley variety mainly in term of the visual characteristics,lacking accurate chemical method.
目前商检系统对进口大麦进行品种鉴别主要以感官检验为主，缺乏准确的化学鉴别方法。
9.
"Monitoring Team for Food Supply, Commodity Inspection Bureau"
商品检验局供港食品应急监察组
10.
Sensory analysis method-Paired comparison test
GB/T12310-1990感官分析方法成对比较检验
11.
Sensory analysis method-Triangular test
GB/T12311-1990感官分析方法三点检验
12.
Sensory analysis methodology--Texture profile
GB/T16860-1997感官分析方法质地剖面检验
13.
Sensory analysis method-Flavour profile test
GB/T12313-1990感官分析方法风味剖面检验
14.
Sensory analysis method--Duo--trio test
GB/T17321-1998感官分析方法二、三点检验
15.
" Sensory analysis-Methodology-""A""-""not A"" test"
"GB/T12316-1990感官分析方法""A""-""非A""检验"
16.
Teaching Reform Practice of Experiment Course of Food Physical and Chemical Examination
《食品理化检验》实验课教学改革实践
17.
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
18.
Near Infrared Spectroscopy Technology and Its Application in Food Sensory Analysis
近红外光谱技术及其在食品感官分析中的应用