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食品感官评价论文 (2)

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[4] 吴兴利,边连全.感官评价原理与实践在肉质评价中的应用[J].吉林畜牧兽医, 2004(12):20-21.

[5]Meinert L,Tikk K,TIKK M,et al. FIavour development in pork.Influence of flavour Drecursor concentrations in Iongissimus dorsi from pigs with different raw meat quslities.Meat Scienc,2009,1:255-262.

[6] Hansen L StoIzenbach S,Jensen J A ,et af. Effect of feeding fermentable fibre—rich feedStaff on meat quality with emphasis on chemical and sensory boar tain in entire male and female pigs.Meat Science.2008.4:1165-1175.

[7]Bovolenta s,Boscolo D,Dovier S,et a1.Eff ect of pork 1ard content on the chemical, microbiological and sensory properties of a typical fermented meat Droduct(Pitina) obtained from Alpagota sheep.Meat Science.2008,3:771-779.

[8] Skov T Bro R.A new approach for modelling sensor based data[J].Sensors and Actuators B,2005,106:719-729.

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[11] Deisingh AK Stone DC and Thompson M. Applications of electronic noses and tongues in food analysis[J]. Interna tional Journal of Food Science and Technology, 2004,39:587-604. [12] 韩剑众,黄丽娟,顾振宇等.基于电子舌的肉品品质及新鲜度评价研究[J].中国食品学报.2008,8(3) :125-132.

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[15] Monaco DI Rossella Cavella S Torrieri E et al. Consumer acceptability of vegetable soups [J]. Journal of Sensory Studies,2007,22(1 ):81-98(18).

[16] Cho S Park B Ngapo T et al. Effect of meat appearance on south Korean consumers' choice of pork chops determined by image methodology[J]. Journal of Sensory Studies ,2007,22(1):99-114.

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