Taste-Variety Guiding Grade Witie Technoiogy Designing" Software's Feasibility Anaivzing and Iogical Devising;

Quantitative scoring of sensory quality using 265 accessions of cultivated peanut germplasm randomly sampled from the genebank at SPRI showed that the peanut accessions of 5 botanical types remarkably differed in seed color, shape and taste.

Therefore this article analysis on the meat market status in the north of china,and described the taste of the north,analysis of the meat processing industry in the near future.

The multi-flavors and multi-functions of soy sauce;

The inadequate treatment of raw materials,nonstandard technical operation,abnormal fermentation,and unsound management caursed bitterness,harsh taste,burnt taste and other bad taste in liquor,which would seriously influence liquor quality.

This paper studied the prescription, stability and the best taste flavor of composite prunus mume, date, apricot, grape and russianolive juices drink and worked out the processing technique of the composite juice.

Two orthogonal tests (stability test and optimum taste test)were used to study the processing technology and optimum formula for the production of the rice pudding.