摘要
食品的感官评价对于企业的综合竞争能力有着极其重要的作用,通过正确地建立和运用感官质量评价模型,企业可以找出自身的优势与薄弱环节,从而调整产品性能,以增强企业的竞争能力。
The sensory evaluation of food is more important to the enterprise, especially to the comprehensive capability ofcompetition in the market. By establishing and using accurately the model of the quality of sensory evaluation about the food,the food enterprise could find the advantages and disadvantages on itself, and adjust the business to the market. To do so, we couldimprove the synthetically abilities according to the inconstant change in the market of the enterprise itself.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第7期42-47,共6页
Food Science
基金
黑龙江省自然科学基金资助项目(C0219)
