1.
Analysis and Sensory Characteristic Research of Capsaicinoids;
辣椒素类物质分析及其感官特性研究
2.
Study on the Sensory Characteristics of Dry Red Wine of Cabernet Sauvignon in Changli;
昌黎赤霞珠干红葡萄酒感官特性分析研究
3.
Influence of Probiotic L. Casei Zhang on Texture, Aroma Generation and Sensory Characteristics of Fermented Milk
益生菌L.casei Zhang对发酵乳质地、风味及感官特性的影响
4.
It is now a common practice within the food industry to utilize processing operations as an approach to enhance the physical and sensory characteristics of food products.
现今,加工处理作为改善食品的物理和感官特性的一条途径,在食品工业中是一种常见的做法。
5.
Having qualities that delight the senses, especially the sense of sight.
美的具有使感官，特别是视觉愉快的性质的
6.
Changes of physicochemical,sensory and antioxidant activity characteristics in rice wine added with different ratios of ginseng(Panax ginseng)
人参米酒理化、感官与抗氧化特性的研究
7.
Study on the rheological properties and the sensory index of extruded rice paste
膨化米糊流变学特性及其感官指标的相关性研究
8.
Identification of Palatability Characteristics of High-quality Japonica Rice(Oryza sativa L.) by Taste Analyzer and Sensory Score Test
食味仪测定与感官评价相结合鉴定优质粳稻食味特性
9.
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
10.
activity intended to achieve a particular sensory result.
能够获得特定的感官感受的活动。
11.
examining own sensory and perceptual experiences.
剖析自身感官的和感性的体验的。
12.
qualities that do not give pleasure to the senses.
不能给人的感官带来愉悦感受的属性。
13.
Through linear regression analysis, we obtain the relevant equation of the physical characters and the sensory index of the extruded rice paste.
通过线性回归分析,得出膨化米糊的感官指标关于物理特性的相关性方程。
14.
Repellency is not confined to the olfactory senses.
防护性不只限于嗅觉感官。
15.
An object independent of intellectual intuition of it or of sensuous perception of it.
不凭感官而藉纯粹理性的直观作用
16.
Allelopathic Activities of Different Organs of 16 Species Garden Plants
16种园林植物不同器官的化感活性
17.
The sensitive appetite is one generic power, and is called sensuality.
感性的欲望是一种普遍的力量，被称为感官感受性。
18.
All the senses are discussed, with a focus on vision.
我们将介绍所有的感官而特别以视觉为焦点。