1) taste value
食味值
1.
Evaluation and analysis of the rice taste value of the post-drying paddy rice;
干燥后稻米食味值的预测与分析
2) The integrated value of rice taste
食味综合值
3) comprehensive taste evaluation
食味品尝综合值
1.
The relationships between the tested values and comprehensive taste evaluations of 100 Japonica rice varieties were studied.
结果表明:食味仪测定的食味值与食味品尝综合值之间存在极显著相关性,相关系数为0。
4) Eating quality
食味
1.
In this study, in order to analysis the relationship between compositions of different protein subunits and eating quality in rice, the SDS-PAGE detection technology of protein subunits in rice and treatment technology of image and date of electrophoresis were groped in laboratory.
摸索水稻蛋白亚基SDS-PAGE实验室检测技术及电泳图像数据处理技术,分析不同蛋白质体组成与米饭食味的关系。
2.
Protein, amylose, fatty acid contents and eating quality of superior grains, middle grains and inferior grains were measured after harvest.
于水稻分蘖期、长穗期、抽穗后1～10d,11～20d熏21～30d及1～30d分别进行土壤水势为-30～-35kPa熏-60～-65kPa的控水处理,对不同粒位的蛋白质含量、直链淀粉含量、脂肪酸含量和食味值进行了测定。
5) taste value
食味
1.
In order to theoretically define relationship between rice taste value and texture of brown rice of developed varieties in Liaoning Province in different years,30 varieties with erect-panicle or curved-panicle were used to analyse taste quality and full brown rice kind by eating and taste analyzer in contrast with a famous high-quality variety,Liaojing 294.
为明确辽宁省不同年代育成水稻品种食味状况及其与糙米粒质的关系,以优质品种辽粳294为对照,通过品尝试验和食味计分析2种方法分析了直、弯2种穗型30份试材的食味,并分析了充实糙米类别。
2.
In order to theoretically definite relationship between rice taste value and texture of brown rice of developed varieties in Liaoning province in different years,30 varieties with erect-panicle and curved-panicle were used to analyse taste quality and full brown rice kind by eating and taste analyzer by contrast with famous high-quality variety Liaojing294.
为在理论上明确辽宁省不同年代育成水稻品种食味状况及其与糙米质地的关系,以著名优质品种辽粳294为对照,通过品尝试验与食味记分析两种方法分析了直、弯两种穗型记30份试材的食味,并分析了充实糙米类别。
6) palatability
['pælətəbɪlɪtɪ]
食味
补充资料：食不累味
1.同"食不二味"。
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