2) 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
3) sensory evaluation
感官鉴定
1.
Application of factor and correspondence analysis in comparative study on the ventral muscle of Thunnus Albacares for physical and chemical specifications analysis and sensory evaluation;
因子和相关性分析在黄鳍金枪鱼腹部肌肉理化分析与感官鉴定的相关比较中的应用
2.
By sensory evaluation, the changing parameter curves can show the best storage time, and provide data bases for its quanlity changes.
通过TA-XT2i质构分析仪对果实进行压缩-穿刺实验,得到贮藏期间果实的坚实度、压缩斜率和破裂变形三个主要力学参数的变化及相互关系,并结合对贮藏期间的水果黄瓜进行的感官鉴定,可以发现,通过变化趋势曲线就能够很好的反映果实在三个温度下的最佳贮藏时间,同时为水果黄瓜在贮藏期间的品质变化提供了量化依据。
4) 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。
5) the category of rural officials
"村官"界定
6) structures locating
器官定位
补充资料：详定官
1.殿试时复查并最后评定试卷等第的考官。
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