1) edible quality
食用品质
1.
Effect of oxidized potato starch on edible quality of fast frozen dumpling;
马铃薯氧化淀粉对速冻汤圆食用品质的影响
2.
The effect of the water content in dough, setting time, the proportion of slice /stuffing and the storage time on the frozen-cracking rate, edible quality of the deep-frozen dumpling were studied, leek and pork as the main raw material of stuff.
以韭菜和混合鲜猪肉为馅料,研究了面团的含水量、醒发时间、皮馅比及放置时间对速冻水饺冻裂率和食用品质的影响。
3.
The effect of polyphenols on the edible quality of walnut kernel was studied in this paper.
本文分析了不同品种核桃仁中多酚对其食用品质的影响。
2) eating quality
食用品质
1.
Analysis of new wheat cultivars quality characteristics and noodle cooking and eating quality;
育成小麦品种品质性状与面条蒸煮食用品质分析
2.
In this article, differences between the changes of carcass temperature, pH, meat color, eating quality (including tenderness, flavor, juiciness, overall likeness, and total score) and microbe in hot boned pork, traditionally chilled pork, and vacuum-packed chilled pork were compared.
比较研究了热鲜猪肉、普通冷却猪肉和真空包装冷却猪肉在加工过程中胴体温度、pH值、肉色、食用品质(嫩度、风味、多汁性、喜好程度和总体评价)、微生物等的变化。
3.
As a conclusion, the starch plays an important role on noodle′s quality, especially cooking and eating quality.
简要介绍了淀粉的功能特性及其与面条烹煮和食用品质的关系,阐述了不同种类面条对淀粉的不同要求,说明了淀粉对面条品质特别是对烹煮和食用品质的重要作用,从而为生产者选用合适的淀粉原料提供参考。
3) food quality
食用品质
1.
Study on the food quality boosters of collagen protein;
胶元蛋白质食用品质改良研究
2.
This paper focuses on nutritional characteristics,food quality of the stem-apex of sweet potato in different growing period and the effect of farming production in different farming quantity and time and the nutritional content of products and the exploitation of the series of production.
研究了甘薯茎尖不同生长期的营养特性及食用品质,采摘数量和时间对田间产量的影响,产品的营养成分以及系列产品的开发。
4) Eating and commercial quality
食用/商品品质
5) rice edible quality
大米食用品质
6) cooling and edible quality
蒸煮和食用品质
1.
Characteristics and geographical distribution of Yunnan crops resources V.The cooling and edible quality of local rice germplasm in Yunnan;
云南作物资源特征特性及生态地理分布研究V.云南地方稻种资源的蒸煮和食用品质
补充资料：白茶品质特征(quality characteristics of white tea)
白茶品质特征(quality characteristics of white tea)
在色、香、味、形方面显示白茶品质特点的性状。白茶白色芽毫多，汤浅黄，毫香显，毫味重。按芽叶嫩度和鲜叶的茶树品种分为白毫银针、白牡丹和贡眉三种。白毫银针纯为毫芽，不带梗蒂，肥壮长大，形状如针，色泽银白，香气清鲜，毫香浓。汤浅杏黄色。白牡丹、贡眉(寿眉)外形毫芽多而肥壮，叶张肥嫩，叶态平伏舒展，叶缘垂卷，叶面有隆起波纹，叶尖微翘、芽叶相连而稍并拢。叶面色泽灰绿、墨绿或翠绿，叶背银白色、叶脉微红。香气毫香浓显，滋味鲜爽醇厚清甜，汤色橙黄明亮。叶底匀亮，灰绿到黄绿，梗及叶脉微红。白牡丹毫芽特别肥壮长大，两叶抱芽，遍披白色茸毛，毫香特显，滋味醇厚，品质胜贡胥。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条