sensory 第1页

Effect of Irradiation on Sterilization and Quality of Edible Areca Nut EFFECT OF ELECTRON BEAM ON THE MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF SQUID JEOTKAL AND ITS INGREDIENTS EFFECT OF IRRADIATION ON SENSORY QUALITY OF CIGARETTES Genetic Analysis and Developmental Speciality of Sensory Quality Traits in Vegetable Soybean [Glycine max (L.) Merill] EFFECT OF IRRADIATION DECONTAMINATION ON THE QUALITIES OF GREEN TEA Genetic Analysis and Developmental Speciality of Sensory Quality Traits in Vegetable Soybean [Glycine max (L.) Merill] Sensory Evaluation on Smoke Characteristics of Tobacco Leaves from Xiangxi Areas EFFECT OF IRRADIATION ON QUALITY AND MICROBIAL POPULATION OF CIGARETTES DURING STORAGE Correlation on Biochemical Components and Made-tea Quality of Renhua Baimaocha Mixture Design of Maize Wine Raw Material Recipe Based on Fuzzy Mathematic Sensory Evaluation Comparison of leaf quality and normal chemical components of flue-cured tobacco from different areas in Sichuan Advances in consideration and application of identification methods for powdered Chinese materia medica The predatory strike behavior of two species of hatchling poisonous snakes, Deinagkistrodon acutus and Naja atra Effect of ecological environment on upper stalk leaves quality and neutral aroma components of burley tobacco Effect of Irradiation Sterilization on the Quality of Walnut Powder INFLUENCE OF RECLAIMED WATER IRRIGATION ON TURFGRASS GROWTH AND SOIL
EFFECT OF IRRADIATION ON SENSORY QUALITY OF FERMENTED SPICY CHICKEN FEET EFFECT OF IRRADIATION ON STERILIZATION AND SENSORY QUALITY OF SOFT CAN PACKAGED CHICKEN FEET EFFECTS OF IRRADIATION ON PHYSICOCHEMICAL AND SENSORY QUALITIES OF FERMENTED SHOOT TIP OF SWEET POTATO Research on Quality Evaluation of Fresh Rice Noodles Spectroscopic analysis of the interaction between β-ionone and chemosensory protein 1 (CSP1) in Bemisia tabaci biotype Q Main Non-volatile Organic Acid Concentrations and the Relative Enzymatic Activity Changes during the Growth Periods of Flue-cured Tobacco Research progress on evaluation methods of mouthfeel of oral drug delivery system Flavour components of wines form Vitis quinquangularis