用于测量食品外观、气味、风味和物理性质的仪器分析或人工评估。
Instrumental Analysis or Human Evaluation to Measure the Appearance, Smell, Flavor, and Physical Properties of Food.
作者信息
Saleh Mohammed, Lee Youngseung
机构信息
Department of Nutrition and Food Technology, The University of Jordan, Amman 11942, Jordan.
Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Republic of Korea.
出版信息
Foods. 2023 Sep 15;12(18):3453. doi: 10.3390/foods12183453.
Abstract
Instrumental analysis and sensory evaluation are two fundamental approaches used to assess the quality of food products, encompassing attributes such as appearance, smell, flavor, and physical properties [...].
摘要
仪器分析和感官评价是用于评估食品质量的两种基本方法，包括外观、气味、风味和物理性质等属性[...]。
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