摘要
将真空冷冻干燥后的香菜添加到快餐面中,采用模糊数学定量化方法对各种感观指标进行分析评价,以确定最佳配方。
In order to determine the optimal condition of vacuum freeze-drying of coriander, the fuzzy math quantitztive method was used to analysis and appraise sensory indes of the vacuum freeze-dried coriander added to the instant noodle.
出处
《保鲜与加工》
CAS
2006年第2期26-27,共2页
Storage and Process
基金
黑龙江教育厅科学技术研究项目(10551075)
关键词
香菜
真空冷冻干燥
模糊数学法
coriander
vacuum freeze drying
fuzzy mathematical method
