1) handle evaluation
手感评价
2) clinical value
手术评价
3) assessment method
评价手段
1.
By taking planning environmental impact assessment of "the eleventh-five-year" industrial development plan of Fuyuan county as case study,how to use simple and practical assessment methods for western less developed region is discussed to overcome the seriously polluted environment and unmatured methods to combine the assessment and decision-making organically.
以富源县"十一五"工业发展规划环评为例,就西部欠发达地区如何采用简单、实用的评价手段,克服西部欠发达地区社会、经济落后、观念意识淡薄、环境污染严重、生态环境恶化、评价方法不成熟等困难,使规划环评真正做到评价与决策有机结合进行了研究和探讨。
4) Sensory evaluation
感官评价
1.
Application of sensory evaluation in food industry;
感官评价在食品工业中的应用
2.
Sensory Evaluation Experiment and Analysis of HVAC Equipments;
HVAC设备感官评价实验与分析
3.
Application of sensory evaluation in soy sauce
感官评价原理在酱油评鉴中的应用
5) sensory evaluation
感观评价
1.
CY12,MY26,CM107,CM36) were selected for the assessment of their raw white salted noodle quality with sensory evaluation and apparatus such as NIR and Minolta.
本试验选用4个四川主推小麦品种(川育12、绵阳26、川麦107、川麦36)作为研究对象,分别分析了它们的籽粒品质、面团特性和对白盐鲜面条进行感观评价,研究结果为川育12的面条颜色最佳,颜色稳定性也最好,川麦107面条光滑度最佳,川麦36硬度最大,绵阳26的硬度和弹性都优于其它3个,且面条结构评价总分最高。
6) sensory assessment
感官评价
1.
The chewiness qualities tested by Texture Analyser (TA-XT2i) were significantly different, the relationships between sensory assessment and instrumental parameters were studied, and the sensory chewiness was correlated with the physicochemical property of flour.
利用感官质地剖面法对不同配方面条的筋道感进行了评价,研究了感官评价和仪器测定之间的关系,并进一步研究了面条的感官评价和原料粉理化特性之间的关系,为利用仪器测定代替感官来评价预测面条筋道感品质提供了理论上的依据。
2.
By sensory assessment and analyzing T VBN, bacterial count, K value, ATPase activities and pH value, we find that partial freezing can restrain the growth of bacteria significantly, keep the TVBN and K value relatively low.
以感官评价、细菌总数、T- VBN值、p H值、ATPase活性、K值等作为质量指标。
补充资料：地下水水资源评价(见水资源评价)
地下水水资源评价(见水资源评价)
d ixiashui shuiziyuan Ping】ia地下水水资源评价见水资源评价。
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