摘要
阐述了建立感官评价的要求及注意问题,通过分析感官评定分值和理化分析数值的关系,更准确的定量描述样品间的差异,得到更精细的样品差异显著性分组。
It was reviewed the requirements of Sensory assessing and the attention problem, through analysis on the relation between Physical and Chemical Analysis and each sensory attribute, better exactly quantitative described the samples differences. It indicated that data processing could obtain the difference among groups.
出处
《肉类工业》
2009年第5期26-29,共4页
Meat Industry
关键词
火腿肠
感官评
定理化分析
ham sausage
sensory assessing
physical and chemical analysis
