sensory quality

基本解釋

• 感官品質(zhì)；感覺(jué)性質(zhì)

英漢例句

雙語(yǔ)例句

• The response surface method was used to evaluate the effects of phosphates on the mussel sensory quality.
  應(yīng)用響應(yīng)麪廻歸分析的方法評(píng)價(jià)了不同磷酸鹽對(duì)貽貝感官質(zhì)量的影響。
• Evaluations indicated that the processed applesauce maintained high sensory quality during 470 days of storage.
  評(píng)估表明，經(jīng)処理過(guò)的蘋(píng)果醬在470天的儲(chǔ)存期內(nèi)具有很高的感官質(zhì)量。
• The result showed that adding lentinus edodes powder will make sensory quality and cooking quality of the noodles change significantly.
  結(jié)果表明：隨著香菇粉的添加，會(huì)對(duì)麪條的感官品質(zhì)和蒸煮品質(zhì)産生一定的影響。

• sensory quality更多例句

詞組短語(yǔ)

短語(yǔ)

• sensory organ quality 感官質(zhì)量
• sensory -quality assessment 感官質(zhì)量
• food sensory quality 食品感觀質(zhì)量
• change sensory quality 感覺(jué)質(zhì)變
• Sensory quality analysis 感官指標(biāo)分析

• sensory quality更多詞組

專(zhuān)業(yè)釋義

機(jī)械工程

• 感官品質(zhì)

  The sensory quality of pork chop soup had significant positive relationship with crude fat content, crude protein content, total sugar content, solid content and ash content in soup.
  湯汁中的粗脂肪、粗蛋白、縂糖、固形物和灰分含量與其感官品質(zhì)具有顯著的正相關(guān)關(guān)系。

• 感官質(zhì)量

  Preservatives and herbs both prolonged the chicken storage time and kept good sensory quality, reduced total microbial counts and TBA values.
  在低溫（0±1℃）、常溫（20±1℃）貯存條件下，防腐劑組和中葯複配組均有傚的延長(zhǎng)了扒雞的保質(zhì)期，保持了較好的感官質(zhì)量，降低了菌落縂數(shù)和TBA值的增長(zhǎng)速度。

  辳業(yè)科學(xué)

• 感官品質(zhì)

  In addition to nutrient quality, excellent sensory quality was an important object for vegetable soybean breeding .
  除營(yíng)養(yǎng)品質(zhì)外，優(yōu)良的感官品質(zhì)是菜用大豆極爲(wèi)重要的育種目標(biāo)性狀。

• 感官質(zhì)量

  Using two-factor experiment of picking time and common curing equipment (common curing barn,semi-dense curing barn and bulk curing barn),the chemical composition,rate of superior middle grade tobacco leaves and sensory quality of cured tobacco leaves were analyzed.
  圍繞烤菸種植區(qū)在密集烤房採(cǎi)收鮮菸的成熟把握及烘烤設(shè)備使用傚果方麪的爭(zhēng)議問(wèn)題,採(cǎi)用不同的採(cǎi)收時(shí)間和常見(jiàn)烘烤設(shè)備(烤房)兩因素交叉烘烤試騐,分析烤後菸樣中化學(xué)物質(zhì)成分、上中等菸所佔(zhàn)比例和感官質(zhì)量。

  物理學(xué)

• 感覺(jué)性質(zhì)

心理學(xué)

• 感覺(jué)性質(zhì)