机译:使用仪器数据对市售乳制品的感官特性进行感官校准
Food Science & Technology Institute Morinaga Milk Industry Co. Ltd., 1-83, 5-Chome Higashihara Zama, Kanagawa 228-8583, Japan;
Product Evaluation Center, Morinaga Milk Industry Co. Ltd., 1-83, 5-Chome Higashihara Zama, Kanagawa 228-8583, Japan;
Food Science & Technology Institute Morinaga Milk Industry Co. Ltd., 1-83, 5-Chome Higashihara Zama, Kanagawa 228-8583, Japan;
Food Science & Technology Institute Morinaga Milk Industry Co. Ltd., 1-83, 5-Chome Higashihara Zama, Kanagawa 228-8583, Japan;
Product Evaluation Center, Morinaga Milk Industry Co. Ltd., 1-83, 5-Chome Higashihara Zama, Kanagawa 228-8583, Japan;
Food Science & Technology Institute Morinaga Milk Industry Co. Ltd., 1-83, 5-Chome Higashihara Zama, Kanagawa 228-8583, Japan;
commercial milk; quantitative descriptive analysis; principal component analysis; partial least squares regression analysis;
机译:不同凝结剂对牛奶PANER的产量,感官,仪器颜色和纹理特征的影响
机译:酸性乳凝胶的感觉和仪器质地特征
机译:含有生物活性抗高血压肽的发酵低脂肪脱脂牛奶饮料的加工和感官特性,官能乳产品
机译:发酵乳产品一致性仪器与感官测量的关系
机译:由于剥离和迁移从液体牛奶中的包装而导致的风味和仪器分析
机译:商业文化组成和牛奶与豆浆的比例对益生菌发酵复合饮料的生化微生物和感官特性的影响
机译:巧克力产品中乳极性脂质的潜力:感官和器乐评估