摘要
介绍冰淇淋的感官评定要素,包括:建立感官实验室、培训感官品评员、选择感官品评方法,并阐述冰淇淋的感官质量控制方法。
To introduce the factors of composing the hard ice cream sensory evaluation. The factors included the establishing sensory lab, training assessors, using the correct sensory testing methods. Especially, the character- istics of sensory quality control was discussed.
出处
《食品研究与开发》
CAS
北大核心
2009年第1期136-138,共3页
Food Research and Development
关键词
冰淇淋
感官评定
质量控制
ice cream
sensory evaluate
quality control
