摘要
采用排序检验法对食醋感官质量进行了评定,结果表明:5种不同系列食醋的感官质量为样品C和B最好,E次之,A和D最差,适合于食醋质量的感官检验。
In this paper, ranking test method is adopted to do the sensory evaluation of five different series of vinegars. The results show that sample C and B are the best, sample E is the second, sample A and D are the worst in sensory quality, which are fit for the sensory evaluation in the quality of vinegar.
出处
《中国调味品》
CAS
北大核心
2013年第3期98-99,共2页
China Condiment
关键词
排序检验法
感官评价
食醋
ranking test method
sensory evaluation
vinegar
