搜索结果: 1-1 共查到“食品机械 evaluation”相关记录1条 . 查询时间(0.171 秒)
Sensory Evaluation of Sausages with Various Proportions of Cyprinus carpio Meat
organoleptic quality fish product
2015/3/4
The heat-treated sausages with a proportion (30%, 45%, 60%) of common carp (Cyprinus carpio L.) meat was evaluated.
The products were subjected to sensory evaluation (cold: max. +4°C, heated in wate...