1.
Comparison of Volatile Flavor Characteristic of Different Kinds of Chicken Muscles
不同鸡种的鸡肉挥发性风味特性的比较研究
2.
The characteristic traits or customs of Occidental peoples.
西洋风味西方人习惯或品质性格特征
3.
Studies of the Inheritance and Costituents of Flavor in Apricot (Armeniaca Vulgaris L.)
杏果实风味物质的组成及其遗传特性的研究
4.
Study on the Physicchemical Characteristics and Main Flavor Substances of Rongchang Suckling Swine;
荣昌乳猪理化特性及主体风味物质的研究
5.
Study on Physicochemical Indices and Processing Technology of Convenient Flavor Eggs;
方便风味蛋理化特性及其加工工艺研究
6.
The wine has a certain race.
这个酒有一种特殊风味。
7.
a distinctive appearance, style, smell
特殊的外表、 风格、 气味
8.
Clinic Observation of Chronic Nonspecific Ulcerative Colitis Treated by Fengchi Fengshi and Modified YU Pingfeng Decoction
风池 风市配穴合加味玉屏风汤治疗慢性非特异性溃疡性结肠炎的临床观察
9.
Flavor Character of Silver Carp and the Influence of Heating History on the Silver Carp Flavor
鲢鱼风味特征及热历史对鲢鱼风味的影响
10.
Study on the Quality Characteristics and the Changes and Formation Mechanism of Volatile Flavor of Mutton Fermented Dry Sausage
羊肉发酵干香肠品质特性及挥发性风味变化及其形成机理研究
11.
Natural color and luster, mild flavor, sweet and sour taste and nice mouth feel.
色泽天然、风味平和、口味甜酸、入口性好。
12.
Effects of Chitosan and Salt-soluble Meat Protein on Binding Ability of Volatile Compounds and Gel Property;
壳聚糖与盐溶蛋白对风味化合物吸附能力及其凝胶特性研究
13.
Study on the Physicochemical Characteristics and Main Flavor Compounds of Muscules from Different Parts of Rongchang Porket and PIC Porket
荣昌乳猪与PIC乳猪不同部位肌肉理化特性及主体风味物质研究
14.
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
15.
Analysis on Characteristic Flavors in Jinhua Ham and the Correlation with Hydrolysis and Oxidation of Lipids
金华火腿特征风味成分分析及与脂质水解氧化相关性研究
16.
The finely concentrated palate shows suppleness and complexity followed with a lengthy smooth finish, traditional of Martinborough Vineyard Pinot Noir.
其口感浓郁，顺滑的回味之后显示出其柔和、复杂的特性，这正是马丁博罗酒庄黑皮诺的传统风味。
17.
Analysis in volatile flavor components of fermented shrimp flavoring
发酵型虾风味料的挥发性风味物质分析
18.
Be specially roasted to Bring out all the special flavour and aroma
特别的烤制产生了特别的风味和芳香