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1)  yield and boiled character
产量和蒸煮品质
2)  cooling and edible quality
蒸煮和食用品质
1.
Characteristics and geographical distribution of Yunnan crops resources V.The cooling and edible quality of local rice germplasm in Yunnan;
云南作物资源特征特性及生态地理分布研究V.云南地方稻种资源的蒸煮和食用品质
3)  cooking quality
蒸煮品质
1.
Study on effect of damaged starch on cooking quality of noodles;
破损淀粉对面条蒸煮品质的影响研究
2.
Analysis of genetic covariances between rice eating and cooking quality and plant height at different stages:;
稻米食用和蒸煮品质与不同发育阶段株高的遗传相关分析
3.
By testing cooking quality and texture characteristic of fresh noodle,the influence of three kinds of egg liquid on the quality of fresh noodle was studied.
本实验分别添加鲜蛋液、蛋清液和蛋黄液制作鲜切面,通过测定其蒸煮品质及质构特性,研究了三种蛋液对鲜切面品质的影响。
4)  yield and quality
产量和品质
1.
Study on the relationship of N application and water with wheat yield and quality;
水氮运筹与强筋小麦产量和品质关系研究
2.
Effects of irrigation schemes on yield and quality of winter wheat on different sites;
不同试点灌溉方式对冬小麦产量和品质性状的影响
3.
Effect of different K sources and rates on the yield and quality of cucumber;
钾肥品种与用量对黄瓜产量和品质的影响
5)  Quality and yield
品质和产量
6)  cooking and eating quality
蒸煮食味品质
1.
Relationship between protein content and the cooking and eating quality properties of rice grain;
稻米蛋白质与蒸煮食味品质关系研究
2.
Effect of nitrogen on the protein fractions content and cooking and eating quality of rice grain;
氮素对稻米蛋白质组分含量及蒸煮食味品质的影响
3.
The variety IR24 and Asominori were used to research the processing quality, appearance quality, cooking and eating quality responded to Free Air CO2 Enrichment (FACE, ambient + 200μmol/mol) during 2003 and 2004.
以粳稻Asominori与籼稻IR24为材料,田间试验,于2003年和2004年连续2年在FACE(Free Air CO2 Enrichment,大气CO2浓度增加200μmol/mol)和正常大气CO2浓度(约370μmol/mol)下,分析了稻米的加工品质、外观品质和蒸煮食味品质。
补充资料:亚硫酸酯废液与蒸煮废液和甲醛的聚合物
CAS:70528-79-9
分子式:(CH2O·W99)x
中文名称:亚硫酸酯废液与蒸煮废液和甲醛的聚合物
英文名称:Sulfite liquors and cooking liquors, spent, polymer with formaldehyd
Spent pulping liquor, formaldehyde polymer
说明:补充资料仅用于学习参考,请勿用于其它任何用途。
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