Showing 1 - 6 results of 6 for search 'SENSORY EVALUATION OF FOOD', query time: 0.81s Refine Results
  1. 1
    Evaluation of bromophenols in Hong Kong seafood and enhancement of bromophenol content in an aquacultured fish (sparus sarba).
    Published 2002
    Subjects: “...Fish as food--Analysis...”
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  2. 2
    Application of Sensory and Instrumental Analyses to Characterize Plain Sufu (Fermented Soybean Curd)
    Published 2016
    “...。 === Sufu is a fermented food, which is widely served as condiment in Asian countries. The typical...”
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  3. 3
    Stability and safety assessment of the exudates from Lentinula edodes sp. used as a food colorant.
    Published 2010
    Subjects: “...Coloring matter in food...”
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  4. 4
    Principal component analysis of the volatile flavor components and the lexicons of the commercial plain fermented soybean curds.
    Published 2004
    Subjects: “...Fermented foods...”
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  5. 5
    Bioconversion of sugar cane residues into edible monascus and pleurotus products.
    Published 1998
    “... --- Stability --- p.16 === Chapter 1.4.3 --- Sensory evaluation --- p.18 === Chapter 1.5 --- Secondary...”
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  6. 6
    Effects of lipase supplementation and salt replacement on the chemical, microbiological and organoleptic qualities of white Chinese fermented beancurd.
    Published 2005
    “... === Chapter 3.2.9 --- Sensory Evaluation of Experimental Sufu --- p.100 === Chapter 3.3 --- Results --- p...”
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