1) K value
鲜度指标值
2) freshness
鲜度
1.
Experimental research on evaluation of freshness of crucian with bio-impedance characteristics;
用阻抗特性评价鲫鱼鲜度的试验研究
2.
Effects of changes in freshness indices and high pressure processing on the kamaboko forming ability of Saurida wanieso during iced and frozen storage;
蛇鲻冰藏和冻藏过程中鲜度指标的变化以及高压处理对其凝胶形成能的影响(英文)
3.
Changes on the freshness and the bacterial typology of cultured large yellow croaker(Larimichthys crocea) during processing steps and iced storage;
养殖大黄鱼加工和冰藏过程中鲜度和细菌类型的变化
3) freshness
新鲜度
1.
Determination and study of quantitative indicator for the freshness of bread..;
面包新鲜度量化指标的测定及研究
2.
Appraising Method for Freshness of Chilled Beef Based on Computer Vision Technique;
基于计算机视觉的冷却牛肉新鲜度评价方法
3.
Optical nondestructive inspection of chicken-egg freshness;
鸡蛋新鲜度的光特性无损检测(英文)
4) fresh degree
新鲜度
1.
Study and Realization on Intellectual Detection of Pork Fresh Degree Based on Biological Features;
基于生物特征的猪肉新鲜度智能检测研究与实现
2.
Aim to examine raw pork's fresh degree and appraise raw pork's storage quality.
目的检测市售生鲜猪肉新鲜度并评价其贮藏品质。
3.
The egg color parameter(H,I,S) is obtained with the computer vision device,the egg fresh degree(Haugh) can be gotten through the test.
鸡蛋内部颜色信息(H、I、S)的变化表征蛋的新鲜度等内部品质的变化。
5) Fish freshness
鱼鲜度
6) freshness index
鲜度指标
1.
Objective To explore the freshness index of the fresh pork(the adenosine triphosphate) and whose relationship with the total bacteria(BT) and H 2S.
目的 探索评价生猪肉鲜度指标 (腺苷酸 )及与细菌 (BT)和硫化氢 (H2 S)关系。
参考词条
补充资料：指标标准值
指标标准值： 对指标原始数据进行标准化处理后的数值。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。