sensory characteristic

Changes in physicochemical and sensory characteristics of vacuum-packaged chilled pork irradiated at low-dose gamma ray;

真空包装冷却猪肉低剂量辐照后的理化和感官特性变化

The effect of chilled pork treated with or without preservation solution, irradiation dose(1,2 and 3kGy)on the physicochemical and sensory characteristics of vacuum-packaged chilled pork stored at (4±1℃)for 21days were studied, in order to determine the best method of irradiation to extend shelf life of chilled pork.

研究真空包装冷却猪肉经保鲜液处理和未经过保鲜液处理,再分别经1kGy、2kGy和3kGy低剂量辐照后的理化和感官特性变化,进而确定最佳的辐照处理方式以延长冷却猪肉的货架期。

Aroma is one of the most important sensory characteristics of wine, and it has regional character that makes it regarded as a basis of original wine protection.

香气是葡萄酒重要的感官特性,具有区域性特点,被认为是葡萄酒原产地域保护的依据。

The sensory characteristic of bovine and mutton muscle varied a lot after HHP treatment: color faded, extension decreased and mortem flavor e merged.

研究了液态静高压条件下牛、羊肌肉感官特性及显微结构的变化。

The functional, nutritional, organoleptic properties and stimulative abil-ity of yeast growth of SPI hydrolyzed by papain under dlfferent DH (degree of hydroly-sis) were investigaed.

对于感官特性，酶解大豆分高蛋白苦味增加而豆腥味减弱。

More and more characteristics of sense quality need to be effectively controlled.

从实际应用的角度,探讨了应用模糊理论将感官型质量特性数据化,构造语言项代表值,建立模糊控制图,从而实现对感官质量特性进行有效控

The the leather organoleptic speciality parameters and its mechanics were introduced.

介绍了皮革的感官特性参数及其力学性能,设计了一台新型皮革感官测试仪并分析了此仪器的特点。

The sensory characteristics is an important factor for determining the quality of soy sauce.

酱油具有独特的风味、色泽以及丰富的营养价值,是人们生活中不可或缺的调味品,酱油的感官特征是决定其质量好坏的重要因素,而感官评价是判断感官性状的唯一手段。

Analysis and Sensory Characteristic Research of Capsaicinoids;

辣椒素类物质分析及其感官特性研究

Study on the Sensory Characteristics of Dry Red Wine of Cabernet Sauvignon in Changli;

昌黎赤霞珠干红葡萄酒感官特性分析研究

Influence of Probiotic L. Casei Zhang on Texture, Aroma Generation and Sensory Characteristics of Fermented Milk

益生菌L.casei Zhang对发酵乳质地、风味及感官特性的影响

It is now a common practice within the food industry to utilize processing operations as an approach to enhance the physical and sensory characteristics of food products.

现今,加工处理作为改善食品的物理和感官特性的一条途径,在食品工业中是一种常见的做法。

Having qualities that delight the senses, especially the sense of sight.

美的具有使感官，特别是视觉愉快的性质的

Changes of physicochemical,sensory and antioxidant activity characteristics in rice wine added with different ratios of ginseng(Panax ginseng)

人参米酒理化、感官与抗氧化特性的研究

Study on the rheological properties and the sensory index of extruded rice paste

膨化米糊流变学特性及其感官指标的相关性研究

Identification of Palatability Characteristics of High-quality Japonica Rice(Oryza sativa L.) by Taste Analyzer and Sensory Score Test

食味仪测定与感官评价相结合鉴定优质粳稻食味特性

Effects of Processing Technology on Rehydration Characteristics and Sensory Evaluation of Instant Rice

加工工艺条件对α-方便米饭复水特性及其感官品质的影响

activity intended to achieve a particular sensory result.

能够获得特定的感官感受的活动。

examining own sensory and perceptual experiences.

剖析自身感官的和感性的体验的。

qualities that do not give pleasure to the senses.

不能给人的感官带来愉悦感受的属性。

Through linear regression analysis, we obtain the relevant equation of the physical characters and the sensory index of the extruded rice paste.

通过线性回归分析,得出膨化米糊的感官指标关于物理特性的相关性方程。

Repellency is not confined to the olfactory senses.

防护性不只限于嗅觉感官。

An object independent of intellectual intuition of it or of sensuous perception of it.

不凭感官而藉纯粹理性的直观作用

Allelopathic Activities of Different Organs of 16 Species Garden Plants

16种园林植物不同器官的化感活性

The sensitive appetite is one generic power, and is called sensuality.

感性的欲望是一种普遍的力量，被称为感官感受性。

All the senses are discussed, with a focus on vision.

我们将介绍所有的感官而特别以视觉为焦点。