1) quality [英]['kwɔləti] [美]['kwɑlətɪ]
The experiment was carried out to test the effects of fermentation by inoculating lactobacillus on quality and nitrite content of pickled capsicum products as compared to spontaneous fermentation.
2) Quality formation
Regulation of nutrition quality formation in different types of maize in cold region;
The function of hormones on the quality formation of fruit and store organs
Elucidating the physiological mechanism for the effects of high temperature and water stress on grain quality formation in wheat is of great importance for understanding grain quality physiology and guiding cultural management in wheat.
3) spinning yarn quality
Recently,new indexes of spinning yarn quality have been suggested,for example,Spinning Consistence Index and Integrated Cotton Index.
4) quality and ingredient
The effects of different temperature (80,100,120 ℃) and duration (1,2 and 3 hours) of second drying on the quality and ingredient composition of Eucommia green tea during refined processing were studied.
Through the analysis of some quality and ingredient of green tea that is made by different processing craft,the result shows: (I)Compared with the comprehensive factors of four craft test, the full-automatic steamed green tea processing craft line is excellent.
5) image qualities
This essay objective introducing several effective factors for the image qualities of the digital camera.
6) Quality components
This paper probes into a comparison between the main quality components of Fenghuang-Dancong.
The application of metabolomics in the research of fruit quality, is helpful for not only revealing the mechanism of formation, transformation and relationship of the major characteristic quality components in fruits such as sugar, organic acid, amino acid, anthocyanin, aroma and so on, but also for supplying the clue for fruit breeding and quality improvement using modern biotechnique methods.
finished product inspection: see finished product verification