1.
THE SENSORY EVALUATION FACTORS AND SENSORY QUALITY CONTROL OF ICE CREAM
冰淇淋的感官评定方法与感官质量控制
2.
Sensory Quality Evaluation and Clustering Analysis in Agriculture Food Quality Safety Management
农产品质量安全中的感官质量评价和聚类分析
3.
The Effects of Different Ecological Conditions on Flue-cured Tobacco Smoking Quality in Shandong Province;
山东不同生态条件对烤烟感官质量的影响
4.
Correlationship between Main Chemical Components and Sensory Quality of Flue-cured Tobacco
烤烟主要化学成分与感官质量的相关性分析
5.
Effects of different tobacco maturity on main physical and chemical properties and smoking quality of tobacco leaves
成熟度对烟叶主要理化性状及感官质量的影响
6.
Study on Relationship between Main Chemical Components of Tobacco and Sensory Quality
烟叶主要化学成分与感官质量的关系研究
7.
Effects of Altitude and Relative Humidity on Sensory Quality of Cigarette
海拔和相对湿度对卷烟感官质量的影响
8.
Comparison of Chemical Components and Sensory Quality of Oriental Tobacco in Different Producing Areas
不同产区香料烟化学成分及感官质量比较
9.
Estimate analysis of instant seasoning clam food sensory quality by fuzzy comprehensive evaluation method
即食调味青蛤感官质量的模糊综合评判分析
10.
Research on the effects of phosphates on the mussel sensory quality though response surface method
响应面法优化磷酸盐改善贻贝感官质量的研究
11.
Effect of the preparation parameters of chestnut serosity on sensory quality
板栗浆制备工艺参数对感官质量的影响
12.
Effects of Microwave Vacuum Drying Technology on Sensory Quality of Apple Slices
微波真空干燥条件对苹果脆片感官质量的影响
13.
Effects of Recirculated Air Temperature in Ordering Cylinder on Physical and Sensory Quality of Yunnan Tobacco
松散回潮回风温度对云南烟叶加工物理质量和感官质量的影响
14.
Difference of Plastid Pigment Content Among Tobacco Cultivars and Its Relationship with Smoking Quality
烤烟质体色素含量的品种间差异及其与感官质量的关系
15.
Relationship between potassium content of flue-cured tobacco leaves and main volatile aroma components as well as sensory evaluation
烤烟钾含量与主要挥发性香气物质及感官质量的关系分析
16.
Effects of Expanding Temperature on Aroma Substances and Sensory Quality of the Expanded Tobacco by Carbon Dioxide
不同温度对CO_2膨胀烟丝致香物质及感官质量的影响研究
17.
Sensory evaluation values were decreased and were all well within the acceptable level by 1 to 5 kGy doses of γ- irradiation.
较高剂量辐照使产品感官质量降低,却都在可接受范围内;
18.
Relationship between Chemical Components and Sensory Quality in Flue-cured Tobacco Strips in Different Aging Stages
不同醇化阶段复烤片烟化学成分与感官质量的关系