Studies on the Relationship between Sensory Evaluation and Instrumental Analyses for the Texture of Cabbage and Vegetable soybean
碩士 === 國立中興大學 === 食品科學系 === 88 === Cabbage and vegetable soybean after cooking, blanching, freezing or pickling treatments were used as the experimental materials. Each sample was analyzed by sensory and instrumental analyses to evaluate the ability of explaining sample variation and the relationshi...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2000
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| Online Access: | http://ndltd.ncl.edu.tw/handle/28155434695359017433 |