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《Journal of Dairy Science and Technology》 2008-04
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The Discussion of Determination of Heat Treatment in Commercial Pure Milk Products by Sensory Test

Xie Lin, Wang Xiaojun, Liu Peng, Zhang Jiacheng (Dairy Research Institute of Qingdao Agricultural University, Qingdao of Shandong 266109, P. R. China)  
Sensory test of food is a subjuct based on the physical and chemic analysis of food, in-cluding psychology, physiology and statistics. Sensory test was used to determine the heat treatment in pure milk products. The results showed that different heat treatment in pure milk can be determinated by sensory test, and as a measurement of heat treatment, sensory test has reference significance.
【CateGory Index】: TS252.7
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