肉品感官评价原理(英文)

被引：2

作者：

王二霞

机构：

[1] FoodScienceCollege,SouthwestUniversity

来源：

肉类研究 | 2008年 / 09期

关键词：

Sensory evaluation; Meat quality evaluation;

D O I：

暂无

中图分类号：

TS251 [屠宰及肉类加工工业];

学科分类号：

083203 ;

摘要：

People had higher requisition for meat quality with the increasing of living level and the conversion of consume conception. As one of the late evaluating methods for meat quality, sensory evaluation had both advantages and disadvantages. In this article the theory, the methods and application of sensory evaluation in meat quality were introduced, and the developing trend in future was advised.

引用

页码：78 / 82

页数：5

共 8 条

[1] 感官评价在食品中的研究进展 [J].