感官評定法 的英文怎麼說
中文拼音 [gǎnguānpíngdìngfǎ]
感官評定法
英文
hedonic scoring system- 感 : Ⅰ動詞1 （覺得） feel; sense 2 （懷有謝意） be grateful; be obliged; appreciate 3 （感動） move; t...
- 評 : Ⅰ動詞1. （評論; 批評） comment; criticize; review 2. （評判） judge; appraise Ⅱ名詞（姓氏） a surname
- 定 : Ⅰ形容詞1 （平靜; 穩定） calm; stable 2 （已經確定的; 不改變的） fixed; settled; established Ⅱ動詞...
- 法 : Ⅰ名詞1 （由國家制定或認可的行為規則的總稱） law 2 （方法; 方式） way; method; mode; means 3 （標...
- 感官 : sense organ; sensory organ
- 評定 : judge; pass judgment on; evaluate; appraise; assess; rate
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Standard test method for sensory evaluation of oleoresin capsicum
辣椒油樹脂感官評定的標準試驗方法Influence of organic materials on water intended for human consumption - organoleptic assessment of water in storage systems - test method
有機材料對人類生活用水的影響.儲水系統中水的感官評定.試驗方法Influence of organic materials on water intended for human consumption - organoleptic assessment of water in storage systems - part 1 : test method
有機材料對人類生活用水的影響.儲水系統中水的感官評定.第1部分:試驗方法Standard test method for sensory evaluation of red pepper heat
紅辣椒熱量的感官評定標準試驗方法The screening experiment of material combination was carried out for kudingcha drink, and the best material combination was chosen mainly according to sensory evaluation and the determination of chemical composition and physical properties. the results show that, when kudingcha gynostemma pentaphyllum makino wulong tea = 10 10 80 and the ratio of tea water is 1 120, it is more beneficial to the improvement of organoleptic quality and keeping - fresh during the process and storage of kudingcha drink
為開發苦丁茶飲料提供依據，通過設置不同的原料組合，採用以感官審評為主，結合測定茶湯化學成分和物理性狀的方法，對加工苦丁茶飲料的原料配伍進行了篩選.結果表明，採用苦丁茶、絞股藍、烏龍茶的質量比10 10 80配製，以1 120的茶水比進行浸提，有利於改善苦丁茶的感官品質及其飲料加工、貯藏中的保鮮性能Test method for sensory evaluation of low heat chilies
低加熱辣椒的感官評定試驗方法Standard guide for sensory evaluation methods to determine the sensory shelf life of consumer products
測定消費者產品感官品質保存期的感官評定方法標準指南分享友人