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感官分级系统及其在食品中的应用 被引量：1

The Estimation of the Quality Grading System and Its Application in Food Industry
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摘要 感官指标作为食品品质评定的一个重要标准,越来越受到关注。本文主要对感官分级系统的建立进行简单介绍。 Sensory index as one of the important standards in food quality evaluation ,has paid more and more attention. The pape is introduced simply the Quality Grading System＇estimation, and its application in food industry.
作者 汪黎
机构地区 西南大学食品科学学院
出处 《肉类研究》 2010年第7期60-62,共3页 Meat Research
关键词 感官分级系统 质量指标法(QIM) 描述定量分析(QDA) 应用 quality grading system quality index method （QIM） quantitative descritive analysis （QDA） application
分类号 TS201.1 [轻工技术与工程—食品科学]
  • 相关文献

参考文献13

  • 1赵镭,刘文,汪厚银.食品感官评价指标体系建立的一般原则与方法[J].中国食品学报,2008,8(3):121-124. 被引量：130
  • 2Bremner HA.A convenient easy to use system for estimating the quality of chilled seafood[J].Fish Processing Bulletin, 1985,7:59-70.
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  • 7Herbert Stone and Joel L.Sidel感官评定实践(中译本)[M].北京:化学工业出版社,2007.
  • 8国家技术监督局.GB/T16291-1996感官分析:专家的选拔、培训和管理导则[S].北京:中国标准出版社.1996.
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  • 10李汴生,俞裕明,朱志伟,黄娟,阮征,李兵,黄建强.QIM和理化指标综合评价南方鲇鱼片冷藏新鲜度[J].华南理工大学学报（自然科学版）,2007,35(12):126-131. 被引量：22

二级参考文献23

  • 1周爱梅,曾庆孝,刘欣,Soottawat Benjakul,潘珂.两种蛋白类添加剂对鳙鱼鱼糜凝胶特性的改良[J].华南理工大学学报（自然科学版）,2005,33(4):87-91. 被引量：41
  • 2Bremner H A, A convenient easy to use system for estimating the quality of chilled seafood [ J ]. Fish Processing Bulletin, 1985,7:59-70.
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肉类研究
2010年 第7期

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