1.
Effect of processing conditions on the sensory quality of sand Artemisia noodles
工艺条件对沙蒿面条感官品质的影响
2.
Introduction and Identification of Sensory Quality on Vegetable Soybean Planted in Summer
夏播菜用大豆品种引种及感官品质鉴定分析
3.
EFFECTS OF POLLEN POLYSACCHARIDE ON ACIDITY AND SENSE ORGAN QUALITY OF YOGHOURT DURING STORAGE
花粉多糖对酸奶贮藏中酸度及感官品质的影响
4.
The Effects of Curd and Ripening Condition of Cheese on Sensory Quality
干酪的凝乳及成熟条件对感官品质的影响
5.
Impact of Traditional Charcoal-stove Firing on Sensory Quality of Jinhua Crispy Cake
传统炭炉烘烤对金华酥饼感官品质的影响分析
6.
Study on the Relationship between Sensory Quality and Inner Components of Pu-erh Tea in Yunnan Province
云南普洱茶感官品质与内含成份关系研究
7.
Roles of Lactobacillus Paralimentarius 412 in Sourdough Fermentation and the Sensory Quality of Chinese Steamed-bread
类食品乳杆菌412对酸面团发酵及馒头感官品质的影响研究
8.
Influence of Different Starters on Proteolysis and Sensory Quality During Goat Milk Cheeses Ageing
不同发酵剂对羊奶干酪成熟期间蛋白质降解和感官品质的影响
9.
The effect of neutral lactase-maxilact on the sensory properties and fermentation process of yoghurt
中性乳糖酶Maxilact对酸奶感官品质和发酵过程的影响
10.
Effects of Processing Technology on Rehydration Characteristics and Sensory Evaluation of Instant Rice
加工工艺条件对α-方便米饭复水特性及其感官品质的影响
11.
Research of impact on sensory quality and sodium nitrite residues of brine cured ham
影响盐水火腿感官品质及亚硝酸钠残留量的研究
12.
The Chemical Components and Sense Quality of Spring Tea Leaves with Different Leaf Position in Tongren Prefecture
铜仁地区春茶不同时期化学成分及感官品质比较
13.
A Study on Color Based Quality Identification Method of Peanut Kernel with Computer
花生籽仁感官品质鉴定中的计算机色选机制研究
14.
Kernel principal composition analysis of sensory and physiochemical quality of fermented bean curd
腐乳感官和理化品质的核主成分分析
15.
Sensory Quality Evaluation and Clustering Analysis in Agriculture Food Quality Safety Management
农产品质量安全中的感官质量评价和聚类分析
16.
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
17.
Analysis Study On Organoleptic And Chemical Properties Of Liupao Tea
六堡茶感官理化品质及挥发性香气分析研究
18.
Element Analysis and Quality Control of Organoleptic Evaluation in Product Design
产品设计中感官评价的要素分析与质量控制