eating quality
- eating quality的基本解释
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营养价值
- 相关中文词汇
- 营养价值
- 更多网络例句与eating quality相关的网络例句 [注：此内容来源于网络，仅供参考]
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Amylose content is a key determinant of eating quality of rice.
胚乳的直链淀粉含量是影响稻米品质的主要因素。
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Rice of high chalkiness is hard to gelatinize or gelatinize incompletely during gelatinization process, which affect the taste and eating quality of rice.
高垩白度的稻米糊化困难，在蒸煮过程中糊化不彻底，严重影响米饭的口感和食味。
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In this article, differences between the changes of carcass temperature, pH, meat color, eating quality (including tenderness, flavor, juiciness, overall likeness, and total score) and microbe in hot boned pork, traditionally chilled pork, and vacuum-packed chilled pork were compared.
比较研究了热鲜猪肉、普通冷却猪肉和真空包装冷却猪肉在加工过程中胴体温度、pH值、肉色、食用品质(嫩度、风味、多汁性、喜好程度和总体评价)、微生物等的变化。
- 更多网络解释与eating quality相关的网络解释 [注：此内容来源于网络，仅供参考]
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edibility: the quality of suitability for eating without harmful effects：(可食用性)
8. poisonous: having the property of being harmful or destru... | 9. edibility: the quality of suitability for eating without harmful effects (可食用性). | 10. eventually: in the end, after a period of...