1) Fine eating quality
优质食味米
2) rice quality and taste flavor
米质与食味
3) eating quality property of cooked rice
米饭食味品质
4) rice taste
大米食味
1.
Introduction to the physicochemical determination of rice taste in Japan;
日本大米食味理化学测定
2.
The rice taste is decided by the quality of rice itself(objective factors),but also affected heavily by the habits of the panelists(subjective factors).
大米食味受大米自身品质(客观因素)和消费者嗜好(主观因素)影响,而以消费者嗜好为主要内容的主观因素,受到消费者年龄、性别、出生地等诸多条件的影响。
6) eating quality
食味品质
1.
Relationship between cooked-rice texture character and eating quality in Oryza sativa L.;
米饭质地特征及其与食味品质的关系
2.
Studies on correlation coefficients among factors and simple evaluation method of eating quality of rice :;
稻米食味品质指标间的关系及其简易评价方法的研究
3.
Grain quality characters of 60 samples of South China indica rice varieties grown in late cropping season were tested according to the national standard of quality rice GB/T 17891 1999 and the correlation of eating quality(EQ) to cooking, apparent and milling qualities was analyzed.
蒸煮、外观、碾米品质与食味品质的相关性研究结果表明 :华南籼稻晚造稻米的直链淀粉含量、垩白粒率和垩白度与食味品质呈极显著负相关 ,胶稠度和粒型与食味品质呈极显著正相关 ;主成分分析表明 :入选的 3个主成分值分别被称为垩白粒率因子、出糙率因子和胶稠度因子。
补充资料：食不二味
1.吃饭不用两道菜肴。谓饮食节俭。
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