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2019•Zhongguo tiaoweipinRequires access

Effects of cooking and storage conditions on the sensory evaluation of the dishes.

Lin Wang, Dingyuan Xie, Jingnan Ren, Yuan Fang, Kai‐Jing Yin, Zhi Li, Shuo Xue, Siyi Pan

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Key concepts: Food science, Food storage, Sensory system, Cold storage, Food preservation, Chemistry, Organoleptic, Biology

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Effects of cooking and storage conditions on the sensory evaluation of the dishes. — Research Paper | ScholarLens