1) sense organs evaluation
感官质量评定
1.
According to sense organs evaluation,through orthogonal test,the result showed that the best formula and production technology was as followed :4%sugar,2%blueberry-flavored juice tang,3.
采用正交实验设计筛选出产品最佳配方工艺条件为:蔗糖量4%,蓝莓味果珍量2%,接种量3%,发酵时间6h,该果珍酸奶的感官质量评定效果最佳。
2) evaluation of food sense quality
食品感官质量评定
1.
Take cake as example, the method of how to make fuzzy comprehensive evaluation of food sense quality was demonstrated.
本文将模糊综合评判应用于食品感官质量评定当中 ,并以蛋糕为例 ,说明了怎样进行食品感官模糊综合评判 ,以使其结果更科学、合理、客观。
4) sensory evaluation
感官评定
1.
The research of the ice cream sensory evaluation and data processing;
冰淇淋感官评定方法及其数据处理的研究
2.
Study on Sensory Evaluation and Kinetics for Litchi Juice Treated with PEF and Freeze Concentration;
PEF、冷冻浓缩荔枝汁感官评定及品质动力学研究
3.
Application of quantitative descriptive analysis(QDA)method in sensory evaluation of wine
定量描述分析(QDA)在葡萄酒感官评定中的应用研究
5) sensory test
感官评定
1.
In this paper the effects of added mushroom,starch,soybean protein,carrgeenan and cooking condition on the quality property of the chicken pill were studied by sensory test and texture property analysis.
采用单因素实验,通过感官评定和质构特性分析,探讨了香菇、淀粉、大豆蛋白、卡拉胶的添加量以及煮制条件对香菇鸡肉丸品质特性的影响,确定香菇鸡肉丸的最佳配方为香菇添加量15%,淀粉为4%,大豆蛋白4%,卡拉胶0。
2.
In this paper with single experiment the effects of added carrot,starch,soybean protein,carrgeenan and cooking condition on the quality property of the pill were studied by sensory test and texture property analysis.
采用单因素试验,通过感官评定和质构特性分析,探讨了胡萝卜、淀粉、大豆蛋白、卡拉胶的添加量以及煮制条件对肉丸品质特性的影响,确定胡萝卜肉丸的最佳配方为香菇添加量20%,淀粉为4%,大豆蛋白2%,卡拉胶0。
3.
The pork luncheon meat made in different ways has been evaluated by sensory test standards of canned food-ZB X70 004-89 and diffenence test-triangle test.
通过对不同工艺条件生产的午餐肉，按ＺＢ×７０００４－８９罐头食品的感官检验标准、三点法差别检验，进行感官评定，结果表明，采用小块肉并配合以适度的机械作用进行的速腌工艺，所制得的午餐肉的品质，与传统生产工艺生产的午餐肉的品质无明显差异。
6) Smoking quality
感官质量
1.
Effects of Casing before Redrying on Major Chemical Composition, Aroma Components and Smoking Quality of Flue-cured Tobacco;
加料复烤对烤烟烟叶主要化学成分、香味成分和感官质量的影响
2.
Based on the soil and tobacco leaf samples gathered on some fixed position in Shandong province, the effects of temperature, raincapacity, soil parent material, soil type and altitude for tobacco smoking quality were studied under the different ecological conditions.
本文在山东不同生态条件下,定点采集土壤和烟叶样品,分析了山东省温度、降水、土壤母质、土壤类型、海拔高度对烟叶感官质量的影响。
3.
With the tobacco quality of Zimbabwe as a reference,comparative analysis of the appearance of leaf quality,physical properties,chemical composition and smoking quality of the tobacco from part of the import substitution project in Dafang county in 2005 and 2006 was performed.
以津巴布韦烟叶品质为参照,对比分析了2005～2006年大方县部分替代进口项目烟叶的外观质量、物理特性、化学成分和感官质量,结果表明:大方县烟叶外观质量较好,组织疏松、身份中等、色度强,但成熟度明显低于津巴布韦烟叶;平衡含水率和填充值较好,但在宽度、厚度、单叶重、叶面密度和燃烧性方面均低于津巴布韦烟叶。
补充资料：《房屋修缮工程质量检验评定标准》
《房屋修缮工程质量检验评定标准》
《房屋修缮工程质量检验评定标准》中国建设部颁布的规章之一。房屋修缮施工单位对完成的工程项日，要根据《房屋修缮工程质量检验评定标准》评定质量等级.进行竣工验收，不合格的不准交工。在工程正式交验前应预检，对整个工程项目、设备运转情况及有关技术资料全面进行检查，对检查出的问题应做好记录，定期解决，然后才邀请发包、设计单位正式验收。竣工验收的依据一般应包括:工程合同、修缮设计或修缮方案，及有关图纸或技术说明、会审交底记录、设计变更鉴证、材料试验报告单、隐蔽工程验鉴记录、房屋设备安装试调和试压记录等技术资料。竣工交验标准是:全部完成合同及设计(方案)要求的工程内容，质量符合标准及设计(方案)要求;具备住用条件，门窗开闭灵活、严密，灯亮，水通，煤气通，烟道通，暖气热，装修设备完好，场地整洁，排水和道路畅通，余料弃土清理完毕;技术资料齐全、准确;作出质量评语，填写单位工程质量评定表;原有修缮设计图纸的工程，要提交竣工图。
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