摘要
通过喜好排序、描述型测试对3种不同配方的奶茶粉进行了评价,结果表明:3种产品有显著的感官差异,最受消费者喜爱的产品是编号为217的配方。
This article was using preference test and descriptive test to analysis three kinds of tea with different milk powder samples. The results showed that： three products had significant sensory diferences, and the customers prefered formula 217 to the others.
出处
《中国乳业》
2016年第10期54-56,共3页
China Dairy
关键词
奶茶粉
感官评定
tea with milk powder
sensory test
