1.
The Application of Flavor Evaluation Technology in Evaluating the Pork Quality
风味评价技术及其在评定猪肉品质中的应用
2.
This is the reason 'blind' testing is often employed in flavor evaluation, colored lighting being the means of masking out an influencing color.
这也是为什么风味评价中常采用暗室”尝评的原因,因为有色光源照明是掩盖色泽干扰的一种手段。
3.
Study on Flavor Substances of Chongqing Traditional Bacon and Its Safety;
重庆农家腊肉风味物质研究及其安全性评价
4.
Evaluation of Aroma Quality of Pork from Different Castrated Pigs Using an Electronic Nose
基于电子鼻的不同去势猪肉风味品质评价
5.
Analysis and Evaluation of Nutritional Components and Flavor Substances in Meat of Ganjia Sheep
甘加藏羊肉营养成分及风味物质的测定与评价
6.
Study on Analysis, Evaluation and Protection Technique System of Volatile Flavor in Raw Milk
原料奶中挥发性风味物质的分析评价及其保护技术体系的研究
7.
SPME-GC-MS Analysis of Flavor Components in Dried Capsicum before and after Baking
固相微萃取-气-质联用法对干椒烘焙前后风味化合物的分析评价
8.
oysters in forty styles and at sixty cents the half-dozen;
有四十种风味的牡蛎，六只要价６毛；
9.
Wind Resource Analysis and Appraise for Application in Laofengkou Area
老风口风资源分析及风资料应用评价
10.
Taste and logical basis for aesthetic review;
说趣味——兼论审美评价的逻辑依据
11.
A new method of sensory evaluation for hop-derived bitter acids
啤酒花苦味酸衍生物感官评价新方法
12.
Research on Engineering Quality Risk Evaluation & Evaluation Model;
工程质量风险评价及评价模型的研究
13.
Study on Risk Assessment of Strategic Environmental Assessment;
规划环境影响评价中的风险评价研究
14.
Value Assessment and Risk Appraisal of Risk Enterprise in Risk Investment;
风险投资中创业企业价值评估及经营风险评价
15.
Risk Assessment of ERP Project Based on Fuzzy Comprehensive Evaluation;
基于模糊风险综合评价法的ERP项目风险评价
16.
Evaluation method of relationship between quality and price of Maillard reaction meat flavoring
热反应肉味香精质量与价格关系的评价方法
17.
The product had a pure flavor, sweet tastes and high nutrient value.
产品风味纯正，带有蜜甜味，是一种有营养价值的保健型果醋。
18.
Judgments about flavor often are influenced by color and texture.
对风味的评判往往受色泽和质构的影响,