In order to determine the optimal condition of vacuum freeze-drying of coriander, the fuzzy math quantitative method was used to analysis and appraise sensory index of the vacuum freeze-dried coriander added to the instant noodle.
英
美
- 將真空冷凍干燥后的香菜添加到快餐面中,采用模糊數學(xué)定量化方法對各種感觀(guān)指標進(jìn)行分析評價(jià),以確定最佳配方。
