1) eating quality improvement
食味品质改良
2) improving the eating quality
食用品质改良
3) eating quality
食味品质
1.
Relationship between cooked-rice texture character and eating quality in Oryza sativa L.;
米饭质地特征及其与食味品质的关系
2.
Studies on correlation coefficients among factors and simple evaluation method of eating quality of rice :;
稻米食味品质指标间的关系及其简易评价方法的研究
3.
Grain quality characters of 60 samples of South China indica rice varieties grown in late cropping season were tested according to the national standard of quality rice GB/T 17891 1999 and the correlation of eating quality(EQ) to cooking, apparent and milling qualities was analyzed.
蒸煮、外观、碾米品质与食味品质的相关性研究结果表明 :华南籼稻晚造稻米的直链淀粉含量、垩白粒率和垩白度与食味品质呈极显著负相关 ,胶稠度和粒型与食味品质呈极显著正相关 ;主成分分析表明 :入选的 3个主成分值分别被称为垩白粒率因子、出糙率因子和胶稠度因子。
4) taste quality
食味品质
1.
Rice taste quality can be rapidly identified by image analysis,to replace normal sensory evaluation in a batch dete.
0、光泽≥0的水稻品种,具有较优质的食味品质。
2.
Much attention has been paid to the taste quality of oranges instead of the mineral contents in terms of the evaluation on orange quality.
对柑橘品质的评价大多集中在食味品质和有机物的营养方面 ,而对柑橘矿物质元素营养方面的报道不多。
3.
Aanalyzed the relativity among the factors of taste quality , physical and chemical properties and the total value of the taste quality in rice using 2 3 japonica varieties extended in Japan and Tianjin.
食味品质优良的品种,直链淀粉含量16%～17%,蛋白质含量7%～8%。
5) quality improvement
品质改良
1.
The research in quality improvement of drinks extracted from almond of Amygdalus communis L;
巴旦杏仁乳饮料的品质改良研究
2.
Biotechnology and its application on quality improvement for forage grasses;
生物技术在牧草品质改良中的应用
3.
The application of biotechnology in the quality improvement of gladiolus;
生物技术在唐菖蒲品质改良中的应用
补充资料：食不二味
1.吃饭不用两道菜肴。谓饮食节俭。
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