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Showing 1 - 14 results of 14 for search '"sensory evaluation"', 查詢時間: 0.02s Refine Results
  1. 1
    Interdigitated electrode (IDE) sensor for frying oil degradation assessment during heating
    主題: “...Sensory evaluation...”
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  2. 2
    Consumers’ preferences for perceptual and sensory attributes of chicken meat in Malaysia
    由 Imran, Siti Nasihah
    出版 2015
    主題: “...Sensory evaluation...”
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  3. 3
    Establishment of molecular breeding lines for aroma in rice /
    由 Yeap, Hui Yin
    出版 2012
    主題: “...Rice Sensory evaluation....”
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  4. 4
    Physicochemical, textural and organoleptic properties of reduced fat cheddar chees
    由 Nateghi, Leila
    出版 2011
    主題: “...Food - Sensory evaluation...”
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  5. 5
    Study of Physico-chemical Properties and Sensory Evaluation of White Bread using Different Commercial Brands of High Gluten Flour
    主題: “...Sensory Evaluation...”
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  6. 6
    Assessment of processing technologies in the optimisation of marinating ready-to-eat chicken : effects on product quality and sensory attributes /
    主題: “...Food Sensory evaluation....”
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  7. 7
    Ethno-cultural taste preferences of the 3 main ethnic groups in Malaysia /
    由 Wong, Pin Huey
    出版 1991
    主題: “...Food Sensory evaluation Social aspects Malaysia...”
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  8. 8
    Physicochemical Properties and Acceptability Studies of Cereal Bar Produced From Puffed Glutinous Rice and Selected Sunnah Foods Using Diferent Packaging Materials
    主題: “...sensory evaluation...”
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  9. 9
    Komposisi pemakanan dan penilaian sensori sup ayam tua dengan tambahan daun kari /
    由 Ch'ng, Soo Ee
    出版 2006
    主題: “...Cookery (Chicken) Sensory evaluation...”
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  10. 10
    Association Between Single Nucleotide Polymorphism Of CALPAIN1 Gene With Chicken Meat Tenderness In Malaysian Native And Commercial Broiler Line
    主題: “...Chicken industry -- Sensory evaluation -- Malaysia...”
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  11. 11
    Pencirian sebatian aroma dalam serbuk kari daging komersial Malaysia /
    由 Siaw, Chon Lok
    出版 2008
    主題: “...Food Sensory evaluation...”
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  12. 12
    Kesan lemak sawit merah terhadap vitamin E, ciri fizikokimia dan pengoksidaan nuget ayam semasa penyimpanan sejuk beku dan penggorengan /
    主題: “...Food Sensory evaluation....”
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  13. 13
    EFFECT OF PROCESSING ON PHYSICOCHEMICAL, ANTIOXIDANT PROPERTIES, SENSORY EVALUATION, AND GLYCEMIC LOAD OF STINGLESS BEE HONEY AND HONEYBEE HONEY
    主題: “...SENSORY EVALUATION...”
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  14. 14
    Assessment of some microbiological and physical-chemical qualities, and acceptibility of lactic acid bacteria (LAB) fermented curry paste /
    由 Abolhassani, Yalda
    出版 2009
    主題: “...Curry powder Sensory evaluation...”
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