1.
Comparative Research on the Flavour Quality of Different Chicken Meat;
不同品种鸡肌肉风味品质的比较研究
2.
The relativity analysis between main composition with flavor quality of cured fish
腌鱼制品主要成分与风味品质相关性分析
3.
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
4.
EFFECTS OF BORON APPLICATION ON YIELD AND FLAVOR QUALITY OF TOMATO FRUIT
不同供硼水平对番茄产量及风味品质的影响
5.
Changes of Aromatic Compounds Content and Effect of Nitrogen on Flavor Quality of Cucumber Friuts at Different Season;
不同季节黄瓜果实芳香物质含量变化及氮对风味品质的影响
6.
Study on Composed Factors of Flavor Compounds and Some Genetic Parameters on Cucumber (Cucumis Sativus L.) Fruit;
黄瓜风味品质的构成因素及部分因素遗传参数的研究
7.
Study on the Knead-Salting Processing and Affects for the Flavor and Quality of Jinhua Ham;
金华火腿滚揉腌制工艺研究及对风味品质的影响
8.
Component Factors of Flavor Quality and Genetic Effects of Some Factors in Chinese Cabbage;
大白菜风味品质构成因素及部分因素的遗传效应研究
9.
The characteristic traits or customs of Occidental peoples.
西洋风味西方人习惯或品质性格特征
10.
The impact of the kilning temperature on malt quality and beer flavor was studied.
研究了焙焦温度对麦芽品质及啤酒风味的影响。
11.
Study on Improving Fruit Qualities of Tomato by Deicit Irrigation;
亏缺灌溉提高番茄果实品质风味的基础研究
12.
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
13.
Effects of Different Substrates and P, K Levels on Growth, Fruit Quality and Flavor Compounds Content of Muskmelon
不同栽培基质和磷钾水平对甜瓜生长发育、品质和风味物质的影响
14.
Its flavor is very pure and natural, and advance taste and flavoring for productions of snack foods, soup and meats.
产品酱香纯正自然，是用于膨化休闲食品、汤料和肉制品生产的优质增味剂和风味料。
15.
Tasting. Determining the quality and characteristics of wine by means of the organs of taste and smell.
品尝：通过味觉和嗅觉器官确定葡萄酒品质与风格的过程。
16.
Effects of High Ambient Temperature on Meat Quality and Flavor in Commercial and Local Broilers
长期高温对商品肉鸡和地方品种鸡肉质及风味的影响
17.
The Research on Blood Indices, Meat Eating Quality and Flavor Compounds of Silkies by Stocking in Medlar Orchard
枸杞园放养乌骨鸡血液指标、肉食用品质及风味物质研究
18.
Effects of Different Substrates on Yield and Quality of "Flavor No.4" Melon in Greenhouse
日光节能温室有机基质栽培对风味4号甜瓜产量和品质的影响