He includes more than 50 solved problems drawn from key areas of food science, namely food microbiology, food chemistry, sensory evaluation, statistical quality control, and food engineering.
从关键得出食品科学的领域，他包括超过50个解决的问题，即食品微生物学，食品化学，感觉评估，统计质量控制和食品工程。
Active packaging can change the condition of the packed food to extend shelf-life or to improve safety or sensory properties, while maintaining the quality of the packed food.
活性包装通过改变包装食品的环境条件，来延长货架寿命或改进安全性和感官品质，从而维持包装食品的质量。
Effects of proportion of pig lean meat and fat on gel strength, water holding capacity, color, and sensory quality of surimi-based food were studied.
研究了猪瘦肉、猪肥膘添加量对鱼糜制品凝胶强度、持水性、色度、感官品质的影响。
应用推荐