Sensory analysis - Globe Thesis

Keyword [Sensory analysis] Result: 21 - 40 \| Page: 2 of 3
21.	Research On The Method For Sensory Evaluation In Fluid Milk
22.	The Making And Quality Analysis Of Noble-rot Wine From Artificially Botrytized Chardonnay Grapes
23.	The Flavor Compounds And Sensory Characteristic Of Cabernet Sauvignon Wines In The Loess Plateau Of Western Shanxi
24.	Formulation And Sensory Analysis Of Salt Substitutes
25.	Aroma Producing Yeast Strain Screening,Identification For Rice Aromatic Chinese Spirits And Research On Ester Production Law Of It
26.	Study On Key Aroma Compounds And Sensory Evaluation Of Synergism Among Odorants In Light Aroma-type Liquors
27.	The Flavour Analysis Of Two Natural Products (Fennel Essential Oil And Orange)
28.	Study Of Perceptive Interaction Between Characteristic Aroma Compounds And Sensory Attributes In Rose Essential Oil
29.	The Distinct Flavor Of Regional Vidal Icewines And Effects Of Nonvolatile Contents On Aromas
30.	Study On Wine Aroma Enhancement By Mixed Alcoholic Fermentation Of Selected Rhodotorula Mucilaginosa And Saccharomyces Cerevisiae
31.	Correlation Between Eating Quality And Quality Indexes Of Japonica Rice In Heilongjiang
32.	Effects Of Hydrocolloids On The Qualities Of Cantonese Sausage
33.	Study On Flavor Evolution Of Aroma Compounds Derived From Hops During Beer Brewing And Storage
34.	Study On Perceptive Interaction Of Apple And Rosa Roxburghii Tratt By The Mean Of Threshold
35.	Study On The Difference Of Appearance Quality Of Tobacco Leaves In Different Varieties And Leaf Positions Of Flue-cured Tobacco Based On Optical Properties And Sensory Analysis
36.	Study Of The Skin Contact Before Fermentation And Bitterness Of Guankou Dry White Wine
37.	Study On The Perceptual Interactions Among Odorants In Mangoes
38.	Sensory analysis of refined and whole wheat breads made from red and white wheat using electronic nose and gas chromatography-mass spectrometry
39.	Understanding the sensory characteristics of fresh and processed tomatoes using descriptive sensory analysis
40.	Sensory analysis, instrumental analysis and consumers' acceptance toward multifunctional ice creams
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