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Cup Arrangement Ranking Method for a Rapid and Small-Sample Sensory Evaluation of Cooked Rice

机译：杯子排列排名方法，煮米饭的快速和小样本感官评价

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Jeom-Sig Lee; Jieun Kwak; Mi-Ra Yoon; Jeong-Heui Lee; Eok-Keun Ahn; Hyang-Mee Park; Yong-Jae Won; Ji Young Shon; Jun Hwan Kim; Jung-Pil Suh; Jaebuhm Chun; Jang Hee Lee;
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1. Sensory Characteristics and Consumer Acceptance of Frozen Cooked Rice by a Rapid Freezing Process Compared to Homemade and Aseptic Packaged Cooked Rice [J] . Han Sub Kwak, Hye-Gyeong Kim, Hyun Suk Kim, Preventive Nutrition and Food Science . 2013 ,第1期

机译：与自制和无菌包装的米饭相比，通过快速冷冻过程对米饭进行冷冻的感官特征和消费者接受度
2. Physicochemical, Microbial, and Sensory Evaluation of Cook-chilled Korean Traditional Rice Cake {Backseolgi) During Storage via Various Packaging Methods [J] . Hyun-Dong Paik, Kyung-A Lee, Kee-Tae Kim Food science and biotechnology . 2011 ,第4期

机译：各种包装方法在储藏过程中煮熟的韩国传统米糕（Backseolgi）的理化，微生物和感官评估
3. Palatability evaluation for Japonica rice grains based on multiple physical measurements of individual cooked rice grain: development of advanced physical measurement method for individual cooked rice part 2 [J] . Hiroshi OKADOME, Hidechika TOYOSHIMA, Mitsuru SUTO 日本食品科学工学会誌 . 1998 ,第7期

机译：基于多次煮熟的米粒物理测量的粳稻米适口性评价：先进的煮熟的米饭物理方法测量方法的发展第二部分
4. LOW TEMPERATURE AND FROZEN STORAGE CONDITIONS FOR COOKED RICE BASED ON VISCOELASTICITY, ICE CRYSTAL AND SENSORY EVALUATION [C] . Riho HASHIMOTO, Chikayo ISHIKAWA, Gakuro IKEDA, IIR International Congress of Refrigeration . 2003

机译：基于粘弹性，冰晶和感官评价的熟米饭低温和冷冻储存条件
5. Sensory and chemical characteristics of soy yogurt and frozen soy yogurt produced from rapid hydration hydrothermal cooked soy milk. [D] . Tuitemwong, Pravate. 1992

机译：快速水合水热熟豆浆制得的大豆酸奶和冷冻大豆酸奶的感官和化学特性。
6. Sensory Characteristics and Consumer Acceptance of Frozen Cooked Rice by a Rapid Freezing Process Compared to Homemade and Aseptic Packaged Cooked Rice [O] . Han Sub Kwak, Hye-Gyeong Kim, Hyun Suk Kim, 2013

机译：与自制和无菌包装的米饭相比通过快速冷冻过程对米饭进行冷冻的感官特征和消费者接受度
7. Development of Advanced Physical Measurement Method for Individual Cooked Rice. Part 2. Palatability Evaluation for Japonica Rice Grains based on Multiple Physical Measurements of Individual Cooked Rice Grain. [O] . Hiroshi OKADOME, Hidechika TOYOSHIMA, Mitsuru SUTO, 1998

机译：单个熟米进的先进物理测量方法的开发。基于单个熟米粒多重体检的粳稻谷物的适应性评价。
8. I. Thermal Emission Resin Bead Mass Spectrometric Two-Filament Arrangement Evaluation - A.82. II. The Rapid Bulk Resin Bead Method of Sample Preparation for Mass Analysis of Plutonium and Uranium in Spent Reactor Fuel - A.56. [R] . McKown, H. S., Walker, R. L., Smith, D. H., 1981

机译：I.热发射树脂珠粒质谱双灯丝排列评估 - a.82。 II。用于反应堆燃料中钚和铀质量分析的快速散装树脂珠样品制备方法 - a.56。

Cup Arrangement Ranking Method for a Rapid and Small-Sample Sensory Evaluation of Cooked Rice

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