In this paper, the cake was studied with the sensory evaluation method to analyze the key factors that decrease the quality of the cake and critical standards.
本文以蛋糕为研究对象，采用感官评定分析方法，分析蛋糕品质下降的关键因素及临界标准。
In this paper, the cake was studied with the sensory evaluation method to analyze the key factors that decrease the quality of the cake and critical standards.
本文以蛋糕为研究对象，采用感官评定分析方法，分析蛋糕品质下降的关键因素及临界标准。
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