19. In this paper, a new jelly was produced using quail eggs as raw material and the corresponding sensoryevaluation standards were recommended.
本文以鹌鹑蛋为原料,采用果冻加工工艺制备鹌鹑蛋果冻,并拟定了一套鹌鹑蛋果冻的感官评定标准。
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20. The optimum fermentation conditions and the major-minor sequence among factors are decided by the sensoryevaluation and mathematical analyses.
结合顺序法进行的嗜好性测试,确定了最佳的发酵工艺参数,并考察了各因素之间影响的主次顺序。
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21. The results of sensoryevaluation showed that the rice noodles fermented by lactic acid bacteria were smoother, softer and tougher than control.
感官评定结果表明:乳酸菌发酵米粉比未发酵样品筋道、柔韧、滑爽。
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22. The correlation of sensoryevaluation and instrumental test for the bread made in different flours and the aging bread were studied in this paper.
对不同面包粉制作的面包和同种面包粉制作的老化面包的感官评定指标和仪器测定指标进行相关性研究。
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23. Rice taste quality can be rapidly identified by image analysis, to replace normal sensoryevaluation in a batch determination of rice taste quality.
24. This paper briefly discussed the influencing factors and contents of sensoryevaluation of soy sauce and vinegar, as well as demands for the panalists.
该文简要论述了影响酱油、食醋等发酵调味品感官鉴评的因素,感官鉴评的内容以及对感官鉴评者的要求。
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25. The sensory evaluation showed that the synthesized compound imparted a characteristic flavor of isovaleric acid to the smoke of blended type cigarette.
评吸结果表明,合成的葡萄糖四异戊酸酯能赋予混合型卷烟烟气以异戊酸的特征香气。
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26. Conclusion: the sensoryevaluation of diabetic patients in the early detection of peripheral nerve injury has a very good value and clinical application.
结论:感觉功能评价在早期发现糖尿病病人周围神经损害方面具有很好的价值和临床应用前景。
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27. The contents and application of sensory profile description method were discussed, andthis method was used in the analysis of liquor's sensory evaluation.
本文讨论了感官剖面描述法的内容与意义,并把它应用于白洒品评感官分析。
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28. The promotion of knowledge, stimulation of research, and the development of principles and standards for the sensoryevaluation of materials and products.
推广知识,促进研发,制定材料和产品敏感性评估的原则和标准。
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29. In this paper, the cake was studied with the sensoryevaluation method to analyze the key factors that decrease the quality of the cake and critical standards.
本文以蛋糕为研究对象,采用感官评定分析方法,分析蛋糕品质下降的关键因素及临界标准。
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30. In this paper, the cake was studied with the sensoryevaluation method to analyze the key factors that decrease the quality of the cake and critical standards.