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1“... heterogeneous gels were adopted for physical and sensory evaluation. Heterogeneous gels with same composition...”
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2“... among food lifestyle, sensory evaluation, and behavior intention. Aunt Tian''s new product...”
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3“... sensory evaluation test results, the researcher developes three series of pineapple specialty products...”
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4“... and importance of products. The difference can affect the result of sensory evaluation, even the expectation...”
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6“... of the sensory evaluation and texture profile analysis suggest that, it is preferable with the addition of 10...”
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7“...碩士 === 輔仁大學 === 食品科學系 === 95 === Sensory evaluation was conducted to develop an eleutherococcus...”
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8“... on the experiential marketing of food group purchasing; and by applying DEMATEL (Decision Marking Trial and Evaluation...”
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9“... new creative cuisine of mango flavored Guanmiao noodle. The results of the sensory evaluation...”
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10“... in the professional food and sensory evaluation room. About15CC and 14-17OC stored in the red grape wine was provided...”
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11by Yi-Jheng Lin, 林奕錚“... capacity, total phenolic in the during fermentation. Use of sensory evaluation and consumer preference...”
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12“... of the Tremella fuciformis on ice cream, general component analysis and sensory evaluation. The Tremella...”
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13“... quality and sensory evaluation of the LRI L11 chickens with different ages, and (3) the carcass...”
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14“... of this study was to explore the effect of health benefit cognition and sensory evaluation of overall preference...”
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15“... is application of yeast fermented goat milk by-product (GMF) containing ACEI extracts and its sensory evaluation...”
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16“... the sensory evaluation. The object of study was the parent of the Lion King's child baking class. 50...”
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17“... cues on food response was accomplished using sensory evaluation and changes of brain wave activity...”
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18“... and then the fried products were tested by using the following parameters, water holding capacity, sensory evaluation...”
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19“..., measure, analyze and interpreter the five sensory characteristics of food.Wine is evaluated by sight...”
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20by Yu-Shiou Liou, 劉兪秀“... brain activity during exposing to food should be beneficial to study the effects of sensory stimuli...”
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