최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기食品科學 = Food science, v.28 no.5, 2007년, pp.158 - 162
WU, Yanwen (Department of Food Engineering, Sichuan University) , TAN, Wei (Department of Food Engineering, Sichuan University) , LU, Xiaoli (Department of Food Engineering, Sichuan University)
Chili sauce was taken as the research object, with the binary quadric orthogonal regression method as the design experiment, and the sense organs assess as the test indices. Taking AHP as the analyzing means, the optimum conditions of chili sauce data were studied with respect to xanthan gum and sug...
※ AI-Helper는 부적절한 답변을 할 수 있습니다.