1) flavor quality
风味品质
1.
The relativity analysis between main composition with flavor quality of cured fish
腌鱼制品主要成分与风味品质相关性分析
2.
Jinhua ham flavor quality grade differences were researched by analyzing Free-amino acid(FAA)、NaCl, water content and volatile flavor compounds in grade Jinhua ham.
本文分析金华火腿一、二品级后熟6个月样品的游离氨基酸(FAA)、氯化钠含量、水分含量和挥发性风味物质,研究确定了品级火腿的风味品质等级差别,结果表明:一、二品级火腿FAA总量分别为7。
3.
Efeects of potassium fertilizer on primary nutrition quality,locopene,hardness of fruit,nitriate content,flavor quality and their main relative mechanism of Autumn tomato in greenhouse were studied with JINGUAN NO.
以金冠1号为材料,系统研究了中等氮磷条件下钾肥用量对秋季大棚番茄主要营养品质、番茄红素、果实硬度、硝酸盐含量、风味品质的影响以及主要相关机理,并对番茄的营养物质、番茄红素及硝酸盐含量与番茄风味品质的相关性进行比较分析。
2) food flavor materials
食品风味物质
1.
Review of the analysis and determination methods for food flavor materials;
浅谈食品风味物质分析测定方法
3) food flavor
食品风味
1.
This paper introduces how some food ingredients, carbohydrate, protein, fat and so on affected microwave food flavor, and how to improve microwave food flavor with Millard reaction.
介绍了碳水化合物、蛋白质、脂肪等食物组分对微波食品风味的影响 ,同时提出如何利用美拉德反应增强微波食品的风味。
2.
The applications of SPME-GC-MS on food flavor and safety were studied in the paper.
对固相微萃取-色谱-质谱联用技术在食品风味和食品安全分析中的应用做了深入研究。
3.
Protein,carbohydrate and the lipid such as the typical complex system ingredients in food,besides the nutritional value of characteristic,there are a wealth of functional properties and greatly affects the food flavor characteristics.
文章就近年来国内外有关食品典型组分(蛋白质、糖类与脂质类)对食品风味影响的研究进行了综述。
4) dish flavour
菜品风味
5) food
[英][fu:d] [美][fud]
风味食品
1.
Determination of trace cadmium in the taste food;
风味食品中痕量镉的测定
2.
Using the stem of dry\|mushroom, leftover bits and pieces of mushroom production, as main material,then plus kinds of different subsidiary materials to produce three kinds of tasty and convenient foods, and determine key techonical parameters and best condiment formula.
采用香菇加工中产生的下脚料香菇柄为主料 ,辅以各种不同的配料 ,研制出三种口味鲜美、食用方便的风味食品 ,并确定出关键工艺参数及其最佳调料配
6) flavored product
风味制品
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