Multiple linear regression equation of whole acceptability,based on the variables of five sensory factors was developed by using a sensory panel to evaluate five kinds of sauce beef.
本研究对五种酱制牛肉的感官特性进行了定量评分实验,通过分析整体可接受性和各感官指标分值的关系得出了多元线性方程,确定了各感官指标的权重系数。
In dehydrated beef processing,studies on non-enzymatic-browning (NEB.
干制牛肉中的非酶褐变随加工中糖的浓度、干燥温度的增加而增大;牛肉干制品在水分活度(Aw)0。
The investigation results showed that C-2 cationic starch is so effective that could improve the physical properties,paper strength of refined kraft paper.
用玉米淀粉与3—氯—2—羟丙基三甲基氯化铵(CHPTMA)为原料,通过预干燥干法制得高取代度季铵型阳离子淀粉醚,经洗涤抽滤制得不含氯离子的高取代度阳离子淀粉(C-2阳离子淀粉)代替普通阳离子淀粉应用在精制牛皮纸的生产中。
Study on processing technology of gravy beef granule;
卤制牛肉粒的加工技术研究