eating quality 中文意思是什麼
eating quality
解釋
食用價值；營養價值-
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 -
Door of ministry of public health : be in charge of food producing licence of sanitation of management company provision extend and control government daily ; to unit of school dining room, meal, include of all kinds guesthouse, restaurant, cafeteria, wine shop, eating house to wait and the supervisory examination of company of production of additive agent for food, of wholesome to food quality supervise monitor the checkup that examines to produce management personnel with food ; the urgent cure that develops bromatoxism and patient of food safety grave accident works
衛生部門：負責食品生產經營企業食品衛生許可證的發放和日常監督治理；對學校食堂、餐飲單位，包括各類賓館、飯店、餐館、酒樓、飲食店等以及食品添加劑生產企業的監督檢查，對食品衛生質量的監督監測檢驗和食品生產經營人員的健康檢查；開展食物中毒和食品安全重大事故病人的緊急救治工作。 -
Method for the determination of the eating quality of golden delicious apples index of quality
金元帥蘋果口感質量的測定方法 -
Note : 1 ) p = prefectural ; n = national. 2 ) hc = high combining ability ; sr = strong restoring ability ; gq = good quality ; rb = resistant to biast ; psr = persistent resistance of blast ; ct = cold tolerance ; hoc = high outcrossing rate ; hsy = high and stable yield ; wa = wide abaptability ; geq = good eating quality ; bp = big panicle ; hy = high yield ; mrb = moderate resistance of blast
武陵山區國家水稻品種區試有必要加快分熟組的步伐，同時建立專門的抗（耐）寒性鑒定基地，以期篩選出適應性更廣，安全性更好的強優新組合。 -
High quality tea with natural herbs that very obvious health care effect. can rapidly lysis the symptoms caused by diabetes militus such as lip dry, polyuria, much - eating or poor appetite and lack strength ect. after drink it for 10 more days the high blood sugar level can be decreased gradually
以繼承與光大茶葉文化遺產，造就人類健康為宗旨，中國保健茶糖寧茶，選用中國福建生產的上等烏茶，配以經過精心加工，脫去異味的植物草藥，山藥，地枝柏等製作包裝而成。 -
It is found that the quality of the same rice variety, which is related with commercial character such as the content of amylose, white belly and eating quality et al is quite different through analyzing 7 rice varieties including 4 indica and 3 japonica rice varieties produced in jiaxing and hainan rice breeding bacees
摘要經過對嘉興香米、蘇95 - 22等7個非糯水稻品種（系）海南和嘉興不同育種條件下成熟稻米品質分析，發現與稻米商品品質密切相關的同一品種的直鏈澱粉含量、外觀品質、食味等性狀嘉興和海南截然不同。 -
Make into the bean curd with the high - quality soybean, after ferment, the bean curd becomes to smell smelly, eating the joss - stick
用優質黃豆做成豆腐，經發酵后，豆腐成了「聞起來臭，吃起來香」 。 -
Eating healthy food is a big part of a good quality of life
吃健康食物是好生活水平的一大部份。 -
It has been the history of more than 600 years, it is good enough to with bejing roasting duck to match in excellence, the roasting duck is divided into the young duck and fatty duck again, the meat quality is delicate, the eating flavor is sweet ; the fatty duck s grease is more, old joss - stick of the meat quality, if go together with the spring onion white, the wild pepper or sauces product to eat, that is also to have the taste, taking the roast duck in dog street as particularly good
宜良燒鴨已有600多年的歷史，足可與北京烤鴨媲美，燒鴨又分仔鴨和肥鴨兩種，仔鴨，肉質細嫩，食味香甜肥鴨油脂較多，肉質老香，若配以蔥白花椒或醬製品食用，那更是別具風味，尤其以狗街燒鴨為佳。 -
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 -
Because of small advantages, they came through hardships about the quality and the date of delivery, especially in the case of client paying money for it firstly, they just only keep them to be silent, it has a similiarity between a dummy eating goldthreads
他們曾因為圖便宜在質量和交貨期上吃過苦頭，特別是在客戶首先付款的情況下，只能是啞巴吃黃連有苦難言。 -
In this paper, research advances in the effect of nitrogen and potassium on rice quality were reviewed from four aspects of appearance quality, grind quality, cooking and eating quality and nutritional quality
摘要從稻米外觀品質、碾米品質、蒸煮食味品質和營養品質4個方面，綜述了氮、鉀對稻米品質影響的研究進展。 -
Perceived benefit of diet quality was directly related to better nutritional behavior, including consuming foods less in saturated fat and eating more fiber, fruits and vegetables
對于飲食品質的感知程度直接影響到了攝入營養平衡的質量好壞，包括消費含飽和脂肪酸少的食物並且攝入更多的纖維素，水果和蔬菜。 -
The results showed that there was notable effect of soybean protein on the frozen dumpling quality, and it was different to the different ( lines ) wheat flour ; after adding appropriate amount of soybean protein, the cracking ratio of frozen dumpling and loss ratio of boiled dumpling of shan 168, pubing 143, 31 - 1 - 12, 981 wheat flour dumpling both fell at different degrees, but the cracking ratio of frozen dumpling and loss ratio of boiled dumpling of 3 - 2 wheat flour dumpling increased ; after adding soybean protein, the frozen and boiled appearance, eating sense, boiled and dumpling soup character of 3 - 2, 31 - 1 - 12, 981 wheat flour dumpling were improved, but the eating sense of shan 168 and the soup character of pubing 143 wheat flour dumpling were not affected, but other sensory indexes were obviously improved
結果表明，大豆蛋白對冷凍水餃質量有顯著影響，對不同品種（系）小麥粉水餃的影響不同；添加適量大豆蛋白，可使陜168 ，普冰143 ， 31 - 1 - 12 ， 981小麥粉水餃的凍裂率和烹煮損失率有不同程度的降低，但使3 - 2小麥粉水餃的凍裂率和烹煮損失率升高；添加大豆蛋白能明顯改善3 - 2 ， 31 - 1 - 12 ， 981小麥粉水餃冷凍后和煮后外觀、口感、耐煮性及餃子湯特徵；添加大豆蛋白雖對陜168水餃口感和普冰143水餃湯特徵無明顯影響，但可明顯改善其他感官指標。 -
To make eating an enjoyable experience to improve their quality of life
令進食成為樂趣，並提高長者的生活質素。 -
Quality is more important than quantity. high - fat and high - calorie foods, as well as highly - flavoured foods and foods containing artificial additives and food additives should be avoided as much as possible. one should not restrict oneself to only eating certain kinds of foods
3 .吃的組合：一天所需的食物，種類愈多愈好，重質不重量，盡量少吃高油脂高熱量重調味或含人工添加物食品添加物的食品，更不應偏食。 -
22 varieties that breed in different ages and foreign good quality varieties were used to do varietal comparative trial of randomized blocks and to analysice 11 cooking and eating quality properties and taste value of used rice varieties
選用22個品種，進行了隨機區組的品種比較試驗，並分析了供試品種的11項蒸煮食味品質特性及味度值。 -
Benefits in, nutritional value, eating quality, improvements in safety and reduced cost were the most commonly anticipated benefits
他們普遍預期會在營養價值，飲食質量，安全性提高及成本降低方面受益。 -
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
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