1.
Current Status of Palatability Quality of Japonica Rice Variety and Promotion Strategy
粳稻品种食味品质的现状及提升策略
2.
Correlations and QTL Mapping for Eating Quality Characters in Japonica Rice;
粳稻食味品质性状的相关性及QTL定位
3.
Application Studies on the Evaluation of Rice Eating Quality with Mixolab
Mixolab在稻米食味品质检测上的应用研究
4.
Effect of Vacuum Drying Conditions on Brown Rice Taste Quality
真空干燥条件对稻米食味品质的影响
5.
Study on New Food Waxy Corn Varieties and Evaluation of Their Eating Qualities
鲜食糯玉米新组合及其食味品质评价研究
6.
Grain Thickness of japonica Rice Varieties and Its Influence on Eating Quality
粳稻品种的粒厚特征及其对食味品质的影响
7.
Relationship between Protein and Eating and Cooking Qualities of Grains of Japonica Rice;
粳稻稻米蛋白质与蒸煮食味品质的关系
8.
Studies on Eating Quality Improvement of Hybrid Rice Parents by Inducing Antisense-Waxy Gene;
利用反义蜡质基因改良杂交稻食味品质的研究
9.
Study on Improving the Tasting Quality of Rice by Co-transformation;
利用共转化法改良稻米食味品质的研究
10.
Studies on the Relationship between Vegetable Soybean Eating Quality and its Components;
菜用大豆食味品质及其与内含物关系研究
11.
Effect of Space Environment on Taste Quality of Japonica Rice
空间环境诱变对粳稻食味品质影响分析
12.
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
13.
Studying on Cooking and Eating Quality of Different Rice Genotypes and Its Response to Nitrogen Treatment;
不同品种类型稻米蒸煮食味品质及其对施氮量响应的研究
14.
Comparison of Relationships between Yield and Eating Quality in Different Types of Rice Varieties
不同类型水稻品种的产量与食味品质的关系比较
15.
Condiments impart flavour to food.
调味品使食品有味道。
16.
Study on Paddy Rice Vacuum Drying Quality Control and Taste Value Characteristic;
稻谷真空干燥品质控制机理及食味特性的研究
17.
It is entirely possible for texturizing substances to influence taste and flavor in a fashion that is not imaginary.
因此利用增稠物质切实地影响食品的口味和气味是完全可能的。
18.
The baked food made from Hanxia Powder has special crisp flavor of protein, suitalbe for making salty food and additive.
以汉虾粉制作的烘类食品具有蛋白质的特有香酥风味，适宜制作咸味食品及添加料。