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Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period
buffalo milk cheese chemical analyses storage period sensory profile flavour
2014/2/24
Caciottina massaggiata di Amaseno, a typical dairy product of the Lazio Region prepared from buffalo milk, was analysed for moisture, fat, protein, pH, and acidity content at different storage (0, 3, ...
SENSORY ANALYSIS OF CUCUMBER VARIETIES AT DIFFERENT HARVEST TIMES II. PICKLING CUCUMBERS
Cucumis sativus canned fruits sensory properties
2010/12/8
During the period 2001-2002 sensory analysis of Bulgarian pickling cucumber varieties Toni, Iren and Pobeda was carried out. The varieties had identical parent female breeding line G-3. Fresh and cann...
SENSORY ANALYSIS OF CUCUMBER VARIETIES AT DIFFERENT HARVEST TIMES I. SALAD CUCUMBERS
Cucumis sativus harvest time fruit sensory properties
2010/12/3
During the period 2001-2002 sensory analysis of six salad cucumber varieties was carried out. The aim of this experiment was to assess the influence of the harvest time on the fruit sensory properties...