1.
Study on differences in quality composition of Guangdong tea germplasms
广东茶树群体品种品质成分差异初步研究
2.
Analysis and study on quality of tomato paste in Xinjiang of Bohu
新疆博湖成品番茄酱品质的分析研究
3.
Influence of the Main Components of Flour on the Quality of Food Processing
面粉主要成分对食品加工品质的影响
4.
Figure 1 shows the part weight distribution of quality moulding and suboptimal moulding.
图一显示了高品质成型和低品质成型所生产产品的重量分布。
5.
Kernel principal composition analysis of sensory and physiochemical quality of fermented bean curd
腐乳感官和理化品质的核主成分分析
6.
The Components Analysis and Quality Identification of Aged Shaoxing Rice Wine
陈年绍兴黄酒的成分分析与品质鉴定
7.
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
8.
Classification and End Products of Wire/Rod
线材/枝材材质分类及制成品
9.
Formation of Ash and Its Relation with Processing Quality in Wheat
小麦灰分形成及其与加工品质的关系
10.
Quality-related Cost、Income Distribution and Vertical Product Differentiation;
质量成本、收入分配与垂直产品差异
11.
Study on a Utility-Cost Synthetic Analysis Method for Determining Product Quality Level;
产品质量水平的效用成本综合分析法
12.
Evaluation on Nutritive Elements and Commodity Traits of Chinese Kale Germplasm Resources
芥蓝种质资源营养成分及商品性评价
13.
Meat quality and nutritional components in pork of Gannan Juema pig
甘南蕨麻猪肉用品质与营养成分研究
14.
Analysis of the premixed concrete crack reasons and quality control
商品混凝土裂缝成因与质量控制分析
15.
Research on the biochemical ingredient and quality character of tea varieties with high polyphenol
高茶多酚茶树品种的生化成分与品质性状研究
16.
Anti-osteoporotic Active Constituents and Quality Evaluation of Morinda Officinalis How
巴戟天抗骨质疏松活性成分及品质评价
17.
Effect of Protein Components and Starch Properties on Bread Quality and Utilization in Wheat Quality Improvement;
小麦蛋白成分和淀粉特性对面包品质的影响及品质改良应用
18.
Changes of Yield and Quality Traits of Released Soybean Cultivars during Past 85 Years in Jilin Province
从品种志分析吉林省八十五年来大豆育成品种产量和品质的演变