| 干酪的感官特性与仪器测量特性的现状与进展 |
| |
| 引用本文： | 张秋平,范贵生. 干酪的感官特性与仪器测量特性的现状与进展[J]. 内蒙古农业大学学报(自然科学版), 2007, 28(2): 139-142 |
| |
| 作者姓名： | 张秋平 范贵生 |
| |
| 作者单位： | 内蒙古农业大学食品科学与工程学院,呼和浩特,010018;内蒙古农业大学食品科学与工程学院,呼和浩特,010018 |
| |
| 摘 要： | 本文主要介绍了干酪质构评价的感官方法和仪器方法及其相应的参数。同时阐述了进行仪器测量参数与感官评价参数之间相关性研究的必要性,在此基础上,综述了这两方法参数之间相关性研究的现状与进展。
|
| 关 键 词： | 干酪 质构 感官评价 仪器测量 相关性 |
| 文章编号： | 1009-3575（2007）02-0139-04 |
| 修稿时间： | 2006-12-05 |
THE STATUS AND PROGRESS IN THE STUDY ON RELATIONSHIPS BETWEEN PARAMETERS OF SENSORY AND INSTRUMENTAL METHODS OF CHEESE TEXTURE EVALUATION |
| |
| ZHANG Qiu-ping,FAN Gui-sheng. THE STATUS AND PROGRESS IN THE STUDY ON RELATIONSHIPS BETWEEN PARAMETERS OF SENSORY AND INSTRUMENTAL METHODS OF CHEESE TEXTURE EVALUATION[J]. Journal of Inner Mongolia Agricultural University(Natural Science Edition), 2007, 28(2): 139-142 |
| |
| Authors: | ZHANG Qiu-ping FAN Gui-sheng |
| |
| Affiliation: | College of Food Science and Engineering,Inner Mongolia Agricultural University,Huhhot 010018,China |
| |
| Abstract: | The sensory and instrumental method as well as their corresponding parameters for texture evaluation of cheese were discussed,in the mean time,the study necessity of correlation between the instrumental and sensory parameters was described.Based on the discussion,the status and progress in the related study between the parameters of two methods were comprehensively summarized. |
| |
| Keywords: | Cheese texture sensory evaluation instrumental measurement correlation analysis |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
