| 圣莫里干酪加工工艺及感官评价分析 |
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| 引用本文： | 祝战斌,马兆瑞,姚瑞祺. 圣莫里干酪加工工艺及感官评价分析[J]. 农产品加工．学刊, 2012, 0(2): 39-40 |
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| 作者姓名： | 祝战斌 马兆瑞 姚瑞祺 |
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| 作者单位： | 杨凌职业技术学院 |
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| 基金项目： | 陕西省科技厅农业攻关项目(2008K01-07) |
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| 摘 要： | 参考了有关圣莫里干酪的资料,对其加工工艺和感官性状进行了试验,并对相关数据进行了分析,以期为圣莫里干酪的研究提供参考。
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| 关 键 词： | 圣莫里干酪 加工工艺 感官评价 |
Processing and Sensory Evaluation of Saint-Maure Cheese |
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| ZHU Zhan-bin,MA Zhao-rui,YAO Rui-qi. Processing and Sensory Evaluation of Saint-Maure Cheese[J]. Nongchanpin Jlagong.Xuekan, 2012, 0(2): 39-40 |
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| Authors: | ZHU Zhan-bin MA Zhao-rui YAO Rui-qi |
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| Affiliation: | (Yangling Vocational and Technical College,Yangling,Shaanxi 712100,China) |
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| Abstract: | In this paper,the processing and sensory evaluation of Saint-Maure cheese are studied according to related information about Saint-Maure cheese,and the data is analyzed to provide certain ideas for research of Saint-Maure cheese. |
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| Keywords: | Saint-Maure cheese processing sensory evaluation |
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