1) rice quality and taste flavor
米质与食味
2) Fine eating quality
优质食味米
3) eating quality property of cooked rice
米饭食味品质
4) rice taste
大米食味
1.
Introduction to the physicochemical determination of rice taste in Japan;
日本大米食味理化学测定
2.
The rice taste is decided by the quality of rice itself(objective factors),but also affected heavily by the habits of the panelists(subjective factors).
大米食味受大米自身品质(客观因素)和消费者嗜好(主观因素)影响,而以消费者嗜好为主要内容的主观因素,受到消费者年龄、性别、出生地等诸多条件的影响。
5) 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。
6) 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%。
补充资料：食味
1.品尝滋味，吃食物。
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