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1“... sensory evaluation test results, the researcher developes three series of pineapple specialty products...”
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2“... carried out regarding mango related products, such as the development the low-fat mango ice cream and a...”
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3“...碩士 === 輔仁大學 === 食品科學系 === 95 === Sensory evaluation was conducted to develop an eleutherococcus...”
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4“... for the new product development of food flavor industry including on 10 firms in Taiwan. The research...”
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5“... is application of yeast fermented goat milk by-product (GMF) containing ACEI extracts and its sensory evaluation...”
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6“... proportion. By the way of sensory evaluation, we select the final product. The second part, we will evaluate...”
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7“... for the application basis in food industry and foundation of future product development. 14 trained-well panelists...”
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8Development of functional foods for seniors and study of food texture softening adjustive technology“... to evaluate their effects on Neuro-2A protection. The food products were developed by referring...”
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9“.... Texture, color, nutritients ingredients, water binding capacity, and sensory evaluation of the fiber...”
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10“... market, develop pet related food, and evaluate the sensory responses of pets. The result of the market...”
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11“... diseases, it is crucial to develop products that specifically against these diseases. The purpose...”
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12“... quality and sensory evaluation of the LRI L11 chickens with different ages, and (3) the carcass...”
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13“... of beer were brewed, the experimental analysis and sensory evaluation were carried out. The three beers...”
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14by 賴奎君“... and the analyses of its antioxidant capacity, components, sensory evaluation and storage test were followed...”
Published 2011
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15“... with milk, and frozen Roselle drink, etc. In conclusion, the results of consumer sensory evaluation exhibit...”
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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“..., and the 9-point hedonic scale test and ranking test were used for food sensory evaluation. Questionnaires...”
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18“... by sensory evaluation shows that 54% of the untraining consumer consider the product’s visual is in fair...”
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19“... sensory evaluation，each group and the fresh group were close, but the higher rehydration rate r, its taste...”
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20“... and Kaohsiung No.9 vegetable soybeans.This study aimed to develop consumer-oriented product development...”
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