cooking quality 中文意思是什麼
cooking quality
解釋
烹調特性-
The changes of eating and cooking quality of indica early rice in different cropping seasons
稻米澱粉粘滯性譜特徵的表現及其遺傳 -
As an example of the dishes with excellent color, good smell, delicious taste and delicate shape, the cooking quality of steamed pork with rice flour depends on its scientific and reasonable compatibility and ingenious cooking methods
摘要粉蒸肉作為色、香、味、形俱佳的菜品典範，取決于科學、合理的配伍和巧妙的烹制方法。 -
Existing applications include inspection of food, grading quality of food, fish inspection, fermentation control, checking mayonnaise for rancidity, automated flavor control, monitoring cheese ripening, verifying if orange juice is natural, beverage container inspection, microwave oven cooking control and grading whiskey, etc
現有的應用包括食品檢查、食品質量定級、魚肉檢查、發酵控制、檢查蛋黃醬的變質、自動化調味控制、監測乳酪成熟過程、證明桔汁是否是天然的、飲料容器檢查、微波爐烹好控制和威士忌酒分級等。 -
Durum wheat semolinas and alimentary pasta. estimation of cooking quality of spaghetti by sensory analysis
硬粒小麥粗麵粉和面條製品.用感官分析評定義大利細面條的烹制質量 -
" edohana " has developed into 5 chain stores and enjoys the well - known japan style sheet iron fever by supreme quality, guest ' s supreme management idea during the past 15 years in american. " edohana " combines eastern and western dining culture, forms its unique cooking style, is deeply comed in usa
飯店介紹: 「江盧花鐵板燒」以其品質至上、賓客至尊的經營理念，在美國15年內，發展成了有5家連鎖店並享有一定知名度的日式鐵板燒。 -
For the banquet area, all - air central systems are very common while for the kitchen area, people working there must meet higher air quality regulations due to the type of contaminated air produced by cooking food
餐廳多採用全空氣空調系統，廚房採用直流式空調系統。廚房空調系統除全面均勻送風外，還可採用空氣淋浴方式向局部工作人員進行局部送風。 -
In practice, it is not uncommon for disturbances to evolve over several cooking batches, leading to a gradual drift of the pulp quality out of acceptable control limits
實際間歇蒸煮過程中，時常有某些干擾影響連續多個批次，導致紙漿質量逐漸漂移出控制限的情況。 -
Fish meal adopts modern processing technology, chose the high - quality oceanfishes, then cooking pressing drying crush etc. so it refined and becoming. every quality index reaches or exceeds the special fishmeal standard that stipulated by the nation. the fishmeal have characteristics with quality to be steady and reliable, fresh degree good, strong fragrant smell, the content of protein is high, easy to resolve, easy to digest, easy to be absorbed
魚粉是採用現代加工技術，將優質海魚經過蒸煮、壓榨、烘乾、粉碎等程序精製而成，各項質量指標均達到或超過國家標準規定的特級魚粉指標，該魚粉具有質量穩定可靠、新鮮度好、魚粉香味濃郁、蛋白質含量高、易分解、易消化、易吸收的特點。 -
Genetic correlation analysis between yield and its components and cooking quality by using a rice dh population
群體分析水稻產量與蒸煮品質的遺傳相關性 -
The knowledge of cctdes is expressed with vfp6. 0 database. such database subsystems are developed as cocoon material, water quality condition, disadvantages of cocoon cooking, and facility of factory, raw silk classification standard, as well as technological designing subsystem
知識的表示採用vfp6 . 0數據庫技術，在認真選取欄位，優化數據庫結構的基礎上，開發出繭質資料、水質條件、煮繭弊病分析、工廠設備以及生絲分級標準等數據庫子系統和工藝設計子系統。 -
I am one deeply love the life, knows the book to reach the principle, likes cooking, swimming, playing a ball game, fitness person of chinese descent female, arrives here in order to enhance the life the quality, knew perhaps more good teachers and helpful friends, can find can the companion who lives together with me
我是一個熱愛生活，知書達理，喜歡烹調，游泳，打球，健身的華裔女子，來到這里為了提高生活的品質，認識更多的良師益友，也許會從中找到能與我共同生活的伴侶。 -
Rapid evaluation of rice cooking and palatability quality by rva profile
譜快速鑒別不同表觀直鏈澱粉含量早秈稻的澱粉粘滯特性 -
Effects of chalkiness on cooking quality and tastiness of japonica rice
粳稻米澱粉特性與食味間的相關性分析 -
Effects of - irradiation on cooking and eating quality of rice
輻照對稻米蒸煮和食用品質的影響 -
Rice - determination of cooking test quality
稻米蒸煮試驗品質評定 -
The color of the egg shell is not related to quality, nutrients, flavor, or cooking characteristics
雞蛋殼的顏色和質量、營養、味道以及烹飪特性並沒有關系。 -
This research provided a certain theory for noodle processing technology through discussing cooking quality and measuring texture profile analysis ( tpa ) of noodle
通過面條的質構特性及蒸煮特性分析，總結水質對面條品質的影響規律，為制面工藝質量控制提供一些參考。 -
The results showed that the 11 measured cooking and eating quality properties and taste value have manium significance genetic difference ; among the cooking and eating quality properties, varietal variation coefficent of gel consistency, peak viscosity, break down, setback is relatively large ; every cooking quality property has a different correlation with eating quality property, initial pasting temperature, finial viscosity, consistency and setback have significant or maximum significant inverse correlation with taste value, while peak viscosity, break down has a postive correlation with taste value, amylose content and protein content are inversely related to taste value, but gel consistency are positively related to taste value another, the correlation among varietal cooking and eating quality properties is significant or maximum significant ; in the analysis of principal components, the cumulative percent of 4 selected principal components reached 90. 58 %, initial pasting temperature of large second principal components is small, but amylose content and protein content is high, finial viscosity, consistency are large
結果表明，所測定的11項蒸煮食味品質特性及味度值在供試品種間均存在著極顯著的遺傳差異；在蒸煮食味品質特性中，膠稠度、最高粘度、下降粘度值、粘滯峰消減值的品種間變異系數較大；糊化開始溫度、最終粘度、回冷粘滯性恢復值、粘滯峰消減值與味度值呈顯著或極顯著的負相關，而最高粘度、下降粘度值與味度值呈極顯著的正相關，直鏈澱粉和蛋白質含量與味度值呈負相關，而膠稠度與味度值呈正相關；在主成分分析中，被入選的4個主成分的貢獻率達90 58 ，其中第二主成分大的品種，糊化開始溫度低，直鏈澱粉和蛋白質含量高，最終粘度和回冷粘滯性恢復值大。 -
Analysis of genetic covariances between rice eating and cooking quality and plant height at different stages
早稻異季育種中稻米食用與蒸煮品質變化特徵的研究 -
By adding different proportions of food fiber from wheat bran into flour, the effects on the cooking quality of noodles were analyzed
摘要通過添加不同比例的麥麩膳食纖維于麵粉中，分析其對面條烹煮品質特性的影響。
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