1) bone food
骨质食品
2) fresh bone foods
鲜骨食品
3) food quality
食品品质
1.
Study on food quality affected by the change of storage temperature;
贮藏温度变化对食品品质影响的研究现状
2.
Study on the relationship between wheat quality and their food quality;
小麦品种籽粒品质与食品品质关系的研究
3.
Experimental study on the influence of frost formation on evaporator on the temperature in vertical refrigerated display cabinet and food quality;
蒸发器结霜对立式冷藏陈列柜内温度及食品品质影响的实验研究
4) Food containing bone
含骨类食品
5) eating quality
食用品质
1.
Analysis of new wheat cultivars quality characteristics and noodle cooking and eating quality;
育成小麦品种品质性状与面条蒸煮食用品质分析
2.
In this article, differences between the changes of carcass temperature, pH, meat color, eating quality (including tenderness, flavor, juiciness, overall likeness, and total score) and microbe in hot boned pork, traditionally chilled pork, and vacuum-packed chilled pork were compared.
比较研究了热鲜猪肉、普通冷却猪肉和真空包装冷却猪肉在加工过程中胴体温度、pH值、肉色、食用品质(嫩度、风味、多汁性、喜好程度和总体评价)、微生物等的变化。
3.
As a conclusion, the starch plays an important role on noodle′s quality, especially cooking and eating quality.
简要介绍了淀粉的功能特性及其与面条烹煮和食用品质的关系,阐述了不同种类面条对淀粉的不同要求,说明了淀粉对面条品质特别是对烹煮和食用品质的重要作用,从而为生产者选用合适的淀粉原料提供参考。
6) food quality
食品质量
1.
Study on the food quality management based on six sigma;
基于六西格玛的食品质量管理研究
2.
Study on food security intension and research focus of the relevant legislation at present China ——And concurrently talks about the research of the relation between food security, food hygiene, food quality;
当前我国围绕食品安全内涵及相关立法的研究热点——兼论食品安全、食品卫生、食品质量之间关系的研究
3.
Development of certification system concerning food quality W;
食品质量认证体系发展分析
补充资料：骨质
骨质
substance of bone
骨中钙化的细胞间质。由有机质和无机质组成。有机成分是由骨细胞分泌形成的，约占骨重量的35%，含有大量的胶原纤维和少量无定形的基质。无机成分中主要是大量的钙盐，占骨重的65%。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条