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Fermentative Aroma Compounds and Sensory Descriptors of Traditional Croatian Dessert Wine Prošek from Plavac mali cv.
Pro{ek dessert wine fermentation volatile compounds descriptive sensory analysis
2011/2/24
Pro{ek is a traditional dessert wine from the coastal region of Croatia made from
partially dried grapes. There is very little literature data about the chemical composition
and sensory properties o...
Physicochemical, Textural and Sensory Characteristics of Probiotic Soy Yogurt Prepared from Germinated Soybean
germinated soybean soy yogurt probiotic storage protein free amino acids
2011/2/24
Soymilk prepared from germinated soybean [Glycine max (L.) Merrill] with different
hypocotyl lengths was fermented at 42 °C for approx. 4 h to produce soy yogurt (sogurt)
with the combined probiotic...
Quality Evaluation of Shrimp Cracker at Various Water Activities by Sensory and Mechanical Techniques
water activity crispness quality of food
2010/11/24
Relationship between the quality of shrimp cracker and the water activity (Aw) was studied by means of a sensory test. Crispness, odor, taste, and total acceptability decreased with the increase in wa...