1.
Mapping Quantitative Trait Loci Underlying the Texture and Cooking Quality of Rice Using a RIL Population;
米饭蒸煮品质以及质构的QTL定位研究
2.
Cooking Quality Assessment and Diversity Analysis of RVA Profiles of Aromatic Rice
香稻品种蒸煮品质评价及RVA谱多样性分析
3.
Studies on the Genetic Relationship between Rice Cooking Quality and Yield Traits;
水稻蒸煮品质与产量性状遗传关系的研究
4.
Studies on the Quality for the Grains at Different Positions Within a Panicle and the Relationships of Enzymatic Activities in the Grains with Cooking Quality of Rice;
水稻穗上不同粒位籽粒品质及籽粒中酶活性与蒸煮品质关系的研究
5.
Development of Near Isogenic Lines of Starch Synthesis Related Genes and the Investigation of the Effect of the Genes on Cooking Quality in Rice (Oryza Sativa L.);
淀粉合成相关基因近等基因系的构建及其对稻米蒸煮品质影响的初步研究
6.
Rice--Determination of cooking test quality
GB/T15682-1995稻米蒸煮试验品质评定
7.
QTL Mapping for Cooking and Nutrient Quality Traits of Rice (Oryza Sativa L.);
稻米蒸煮和营养品质性状的QTL定位
8.
Relationship between Protein and Eating and Cooking Qualities of Grains of Japonica Rice;
粳稻稻米蛋白质与蒸煮食味品质的关系
9.
The QTL Mapping on Maternal and Endosperm Genome for Cooking and Nutrition Quality Traits in Rice (Oryza Sativa L.);
稻米蒸煮和营养品质性状的胚乳和母体QTL定位
10.
Study on Quality Changes of Tuna during Steam Cooking Processes
金枪鱼肉在蒸煮过程中品质特性变化的研究
11.
Effect of Soaking Process on Edible Quality of Germinated Brown Rice
浸泡处理对发芽糙米蒸煮食用品质的影响
12.
meat cooking tray
肉类制品蒸煮用篮子
13.
meat cooking box
肉或副产品的蒸煮锅
14.
Studying on Cooking and Eating Quality of Different Rice Genotypes and Its Response to Nitrogen Treatment;
不同品种类型稻米蒸煮食味品质及其对施氮量响应的研究
15.
Studies on the Developmental Genetics for Cooking and Nutrient Quality Traits in Indica-Japonica Hybrid Rice;
籼粳杂交稻稻米蒸煮和营养品质性状的发育遗传研究
16.
Functional Analysis of Starch-synthesis Genes in Determining Rice Eating and Cooking Qualities;
水稻淀粉合成相关基因在决定稻米蒸煮和食味品质中的功能分析
17.
Study on the Quality of Cooked Sausage, Establishment of Mathematical Model and Mechanism of C. Sporogenes Inhibition Affected by Nitrite;
亚硝酸盐对蒸煮香肠品质的影响及其抑菌模型与机理的研究
18.
steamer mixer
蒸煮拌和器, 蒸煮混和器