| 日本大米食味理化学测定 |
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| 引用本文： | 包清彬,猪谷富雄.日本大米食味理化学测定[J].食品科技,2006,31(2):83-86. |
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| 作者姓名： | 包清彬 猪谷富雄 |
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| 作者单位： | 1. 西华大学,成都,610039
2. 日本广岛县立大学,广岛,7270023 |
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| 摘 要： | 大米食品味的理化学测定,是对大米食味的科学分析和判定。从日本现有的研究成果中,总结阐述了日本有关大米食味理化学测定的测定指标和测定方法,并介绍了它们与感官检测的相关性。
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| 关 键 词： | 大米食味 理化学测定 感官检测 |
| 文章编号： | 1005-9989(2006)02-0083-04 |
| 修稿时间： | 2005年9月12日 |
Introduction to the physicochemical determination of rice taste in Japan |
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| BAO Qin-bing,TOMIO ITANI.Introduction to the physicochemical determination of rice taste in Japan[J].Food Science and Technology,2006,31(2):83-86. |
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| Authors: | BAO Qin-bing TOMIO ITANI |
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| Abstract: | The physicochemical determination of rice taste is a method of scientifically analysis and determination of rice taste. From the research results in Japan, the specifications and methodology in the determination of rice taste in Japan were introduced, and also the relationship between the specifications and the perceptual check was given. |
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| Keywords: | rice taste physicochemical determination perceptual check |
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