1.
Studies on Film-coating Reagent of Emulsifying Type and Its Influence on Rice Quality;
乳化型被膜剂及其对大米品质的影响研究
2.
Simulation of Changes and Difference Analysis of Quality Indexes of Commercial Milled Rice under typical Storage Circumstance
模拟典型储粮环境下大米品质指标的变化及其差异性分析
3.
Study on the Relation between The Properties of Rice Starch and The Quality of Instant Rice Vermicelli;
大米淀粉特性与方便米线品质关系的研究
4.
Study on the relativity between characteristics of rice and quality of cooked rice
原料大米特性与米饭品质的相关性研究
5.
Correlation between Characteristics of Rice and Texture Properties of Steamed Rice Sponge Cake
大米品种特性与米发糕质构特性的相关性研究
6.
Research of Measuring of Appearance Quality of Rice by Computer Vision;
大米外观品质计算机视觉检测的研究
7.
Study on Rice Appearance Quality Inspection Using Computer Vision;
基于计算机视觉的大米外观品质检测技术研究
8.
Present Situation and Expectation on Methods for Taste Evaluation of Rice
大米食味品质评价方法的研究现状与展望
9.
Rice was the main adjunct in brewery. The varieties of rice with different quality were very rich in our country.
我国啤酒酿造主要使用大米作为辅料，我国大米品种繁多，其品质有较大差异。
10.
By right of the steady production quality, Shenyang land reclamation XIBOGONG rice wins good graces of home and abroad customer and to be famous brand in rice industry.
沈阳农垦锡伯贡米凭借稳定的产品质量赢得了国内外消费者的青睐，成为大米行业的知名品牌。
11.
The hygroscopicity of rice influences its storage stability and is the main inducement of rice mildewing.
大米的吸湿性影响其贮藏稳定性，是品质劣变的诱因。
12.
Effects of Different Plant-type Maize on Morphological and Physiological Characters and Yield and Quality of Relay-cropping Soybean;
不同株型玉米对套作大豆形态生理及产量品质影响的研究
13.
Effects of the Density、SCI and Sowing Dates on Yield and Quality of the Intercropping System with Maize and Soybean;
密度、带型与播差期对玉米间作大豆产量及品质的影响研究
14.
Ric e is an inexpensive dish.
大米是一种廉价食品。
15.
Effect of Free-air CO_2 Enrichment (FACE) on Grain Quality of Different Varieties
FACE对不同水稻品种稻米品质的影响
16.
Comparison of the Yield and Quality of Seven Silage Maize Varieties
7个青贮玉米品种的产量及品质比较
17.
Study on the Mineral Nutrition Quality in Polished Rice and Rice Bran;
水稻精米和米糠中矿质营养品质的研究
18.
Mapping Quantitative Trait Loci Underlying the Texture and Cooking Quality of Rice Using a RIL Population;
米饭蒸煮品质以及质构的QTL定位研究