Relationship between sensory evaluation of condiment, food rheology and new product development

doi:10.3969/j.issn.0254-5071.2011.02.047

CAO Baozhong;SU Yinghui;XU Xinjun

China Brewing ›› 2011, Vol. 30 ›› Issue (2) : 149-152.

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China Brewing ›› 2011, Vol. 30 ›› Issue (2) : 149-152. DOI: 10.3969/j.issn.0254-5071.2011.02.047

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Relationship between sensory evaluation of condiment, food rheology and new product development

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 30(2): 149-152 https://doi.org/10.3969/j.issn.0254-5071.2011.02.047

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