1.
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
2.
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
3.
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
4.
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
5.
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。
6.
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
7.
Chinese Institute of Food Science and Technology
中国食品科学技术学会
8.
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
9.
Roles of Lactobacillus Paralimentarius 412 in Sourdough Fermentation and the Sensory Quality of Chinese Steamed-bread
类食品乳杆菌412对酸面团发酵及馒头感官品质的影响研究
10.
Japanese Society of Nutrition and Food Science (JSNFS)
日本营养学与食品科学会
11.
Teaching Approaches of Microbiology in Undergraduate with Food Science Major;
食品科学专业本科生微生物学的教学方法
12.
Countermeasures of Bilingual Education in Subject of Food Science and Engineering;
食品科学与工程学科开展双语教学的思考
13.
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
14.
Detemination of Food Pigment Ponceau 4R Using Chemical Sensor with PVC Membrane
用PVC膜化学传感器测定食品中胭脂红
15.
International Union of Food Science and Technology
国际食品科学与技术联合会
16.
Graduate-level Course Designing for the Discipline of Food Science and Technology;
关于食品学科研究生课程建设的思考
17.
Scientific Appraisal and Social Repercussions of Genetically Modified Foods;
对转基因食品的科学评价及社会反应
18.
Investigation of Young Teacher Training Model for Food Subject in Colleges and Universities
高校食品学科青年教师培养模式探索