Research on the sensory design and evaluation system for food shape and color

doi:10.19026/ajfst.8.2728

CQUET-IR

	Research on the sensory design and evaluation system for food shape and color
	Yang, Zhuo
	2015
发表期刊	Advance Journal of Food Science and Technology
ISSN	2042-4868
卷号	8 期号:12 页码:901-904
摘要	Food sensory analysis technology is an important branch of Food Science, it is significant in new products development and innovation in food industry. In this study, food sensory analysis and evaluation technologies were studied based on the development and characters of food science. The results showed that sensory analysis could not only help in grasping characters of different food products, but also provide physicochemical and practice basis for food production management and process control. © Maxwell Scientific Organization, 2015.
关键词	Food products Analysis and evaluation Description analysis Food industries Food production Food science Sensory designs
DOI	10.19026/ajfst.8.2728
收录类别	EI
语种	英语
出版者	Maxwell Science Publications
EI入藏号	20153301170414
EI分类号	822.3 Food Products
原始文献类型	Journal article (JA)
文献类型	期刊论文
条目标识符	https://ir.cqcet.edu.cn/handle/39TD4454/3045
专题	重庆电子科技职业大学
作者单位	Chongqing College of Electronic Engineering, Shapingba District, Chongqing, China
第一作者单位	重庆电子科技职业大学
推荐引用方式 GB/T 7714	Yang, Zhuo. Research on the sensory design and evaluation system for food shape and color[J]. Advance Journal of Food Science and Technology,2015,8(12):901-904.
APA	Yang, Zhuo.(2015).Research on the sensory design and evaluation system for food shape and color.Advance Journal of Food Science and Technology,8(12),901-904.
MLA	Yang, Zhuo."Research on the sensory design and evaluation system for food shape and color".Advance Journal of Food Science and Technology 8.12(2015):901-904.

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