摘要
分析和介绍了影响大米食味的主要因素及大米的主要理化指标与感官评价值间的相关关系 。
The main factors affecting the taste of rice are analyzed, and the relationship between its' tasting value of evaluation and physical chemical characteristics of rice are introduced. It is emphasized the importance and impendence of developing a suitable evaluation system in China for the difference of rice and taste of consumer.
出处
《粮食与食品工业》
2003年第4期15-17,35,共4页
Cereal & Food Industry
关键词
大米
食味
理化性质
食味计
感官评价值
检测仪器
taste of rice
physical chemistry characteristics of rice
evaluation system of taste
