摘要
采用感观检验和食品流变仪测量方法，对比研究了果酱、果肉饮料、山野菜等几类食品经加热处理和高压处理后，形态和质感的不同。
With sense perception and rheometer,a study of the visal and taste senses of jam,fruit drink and wild herbs are made to give a comparison between the two treatments-heating and high-pressure.The conclusion is that the high-pressure treatment is superior to the heating one.
出处
《哈尔滨商业大学学报（自然科学版）》
CAS
1998年第1期3-6,共4页
Journal of Harbin University of Commerce：Natural Sciences Edition
基金
黑龙江省科委攻关项目
关键词
高压
食品
质感
high-pressure,food,taste sense
