cooking quality的例句大全

Improved in cooking quality by physical and chemical methods can be served on tables.

采用物理、化学等方法可有效改变糙米的理化特性,从而使其成为人们餐桌上的主食.

Study on the physic chemical properties and cooking quality of dry noodles

挂面的理化特性及烹煮品质研究

Study of physical and chemical index related to rice cooking quality

与稻米蒸煮食用品质相关的理化指标研究

Study on effect of damaged starch on cooking quality of noodles

破损淀粉对面条蒸煮品质的影响研究

Studies on cooking quality of three wild Oryza species in China

我国三个野生稻种的稻米蒸煮品质

Study on optimal technology of cooking quality of nutritional engineering cereal

杂粮营养工程米耐煮性的优化工艺研究

Genetic Correlation Analysis between Yield and Its Components and Cooking Quality by Using a Rice DH Population

利用DH群体分析水稻产量与蒸煮品质的遗传相关性

The effect of different uniformity of bagasse-liquor on cooking quality was experimented.

模拟试验了蔗渣不同料液混合均匀性对蒸煮的影响.

By adding different proportions of food fiber from wheat bran into flour, the effects on the cooking quality of noodles were analyzed.

通过添加不同比例的麦麸膳食纤维于面粉中，分析其对面条烹煮品质特性的影响。

To apply it effectively, the author used some soft rice, rigid rice and sticky rice to analyse their appearance quality, milling quality, cooking quality and nutritional quality.

因此，为更有效地利用云南省这一独特的优质米资源，本研究将云南软米与粘米、糯米进行外观品质、碾磨品质、蒸煮食味品质以及营养品质的比较研究。

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.

粉蒸肉作为色、香、味、形俱佳的菜品典范，取决于科学、合理的配伍和巧妙的烹制方法。

Therefore, to improve cooking quality, varietal effect should be considered preferentially.

蒸煮品质性状的提高，首先应注意品种（系）的主效。

By testing cooking quality and texture characteristic of fresh noodle, the influence of three kinds of egg liquid on the quality of fresh noodle was studied.

本实验分别添加鲜蛋液、蛋清液和蛋黄液制作鲜切面，通过测定其蒸煮品质及质构特性，研究了三种蛋液对鲜切面品质的影响。

New Strategy for Quality Control in Sulfate Cooking

硫酸盐法蒸煮质量控制的新策略

the effects of cooking utensils, temperature, time and food on the quality of edible vegetable oils used in frying food were studied by orthogonal experimental design.

以羰基价、酸价为指标，采用正交设计研究炊具、温度、时间、食物种类对煎炸过程中花生油及调和油卫生质量的影响。

through hazard analysis, training for employees, raw material quality, cooking time and interval between cooking and eating were observed to be the critical control points for improving the fast food quality.

[结果]通过进行危害因素分析，确定了从业人员培训、原辅料质量、菜肴烧熟煮透、学生盒饭从加工至食用时间是影响学生盒饭卫生质量的关键控制点。

the result indicates that the application of vacuum cooking, vacuum drying and vacuum packing assisted with antioxidant as well as sulfur treatment during processing could basically control enzymatic browning reactions and keep the original color and quality of preserved apricot.

结果表明，采用真空煮制、真空干燥和真空包装配合，再辅以加工中抗氧化剂和硫处理的使用，能基本控制酶褐变，保持杏脯的固有色泽和品质。

It was found that progeny populations with middling amylose content possessed better cooking and eating quality.

直链淀粉含量为中等水平的后代具有较好的食味品质.

Selection of W powder produced crisp, pure yolk , quality cooking oil, sugar for the expected fine.

制作瓦酥选用精粉 、 纯蛋黄、上等食油 、 细砂糖为料.

Joan selected quality glutinous rice soaked and cooked dry cooking.

选用优质糯米浸透琼干炊熟.