肉类食用品质评价方法研究进展

Journal Title: Science Paper Online - Year 2007, Vol 2, Issue 2

Abstract

食用品质是决定肉类商品价值最重要的因素,评价肉类食用品质的指标包括嫩度、颜色、风味和多汁性,评价食用品质的方法分感官品尝法和客观测定法。本文对肉类食用品质评价的各种方法进行了简要阐述,智能化、在线化的无损检测技术是肉类食用品质评价发展的方向。

Authors and Affiliations

Guanghong Zhou, Chunbao Li, Xinglian Xu

Keywords

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  • EP ID EP113039
  • DOI -
  • Views 150
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How To Cite

Guanghong Zhou, Chunbao Li, Xinglian Xu (2007). 肉类食用品质评价方法研究进展. Science Paper Online, 2(2), 75-82. https://europub.co.uk/articles/-A-113039