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1.Edible Quality Appreciation of Functional Low Caloric Fat
功能性低热量油脂食用品质评价收藏指正
2.The Edible Quality and Influencing factors of Dry-cured Ham
干腌火腿的食用品质及影响因素收藏指正
3.Study on Edible Quality and Evaluation of Products of Sten-apex of Sweet Potato
甘薯茎尖食用品质及产品质量评价的研究收藏指正
4.Characteristics and geographical distribution of Yunnan crops resources V.The cooling and edible quality of local rice germplasm in Yunnan
云南作物资源特征特性及生态地理分布研究V.云南地方稻种资源的蒸煮和食用品质收藏指正
5.The edible quality of sweet potato starch noodles with addition of Artemisia sphaerocephala Krasch gum was studied by differential scanning calorimeter (DSC), dynamic oscillatory rheometry and physical property detector to disclose the internal relationship between Artemisia sphaerocephala Krasch gum and quality of starch noodle.
摘要采用差示扫描量热仪(DSC)、动态流变仪、物性测试仪研究分析不添加与添加沙蒿胶对甘薯粉丝产品的食用品质，揭示沙蒿胶与粉丝品质的内在关系。收藏指正
6.The fruit is medium sized with average weight of about 5 to 6 kilogram. It is of high edible quality with sweet,crisp and juicy red flesh. The Brix in the central part of fruit is 11.9% and 9.0% in the adjacent part of rind.
果肉红色 ,中心折光糖度 1 1 .9% ,边缘折光糖度 9.0 % ,肉质脆爽 ,汁水多 ,品质佳 ,平均单瓜质量 5～ 6kg。收藏指正
7.New type liquor is developed as the following procedures: edible alcohol as main raw materials, compounding with multiple edible flavoring substances, quality base liquor by solid fermentation, or special flavoring liquid, then after blending and liquor flavoring, the ratio of acids and esters regulated to meet national quality liquor standards.
摘要新型白酒就是采用食用酒精为主要原料，配以多种食用香料、优质固态法基酒或特制的调味、调香液，进行勾兑与调味，调整酒中的酸、酯比，使之达到名优白酒的标准或所需国家标准的白酒。收藏指正
8.Crushed straw,vinasse,rotted cattle manure,fresh weed,red duckweed,garbage of edible fungi,wood meal,high quality compost and dung water were applied in the seed bed;
试验比较了碎稻草、酒槽、腐熟牛粪、鲜杂草、红浮萍、菌基料（食用菌生产废料）、锯木屑、堆肥、水粪等有机物料制备旱地育秧苗床的效果，表明采用不同的有机物培肥育苗床土，均能达到相似的增产效果。收藏指正
9.Analysis on organoleptic quality of Dendrocalamus oldhami shoot by shape,size,harvesting time,storage duration demonstrated that horseshoe shoot was the best.Edible rate increased with base diameter.Average weight,base diameter and edible rate varied in different harvest time.Organoleptic quality decreased with storage duration but edible rate was on the contrary.
通过对不同形状、不同大小、不同采收时期、不同贮藏时间的马蹄笋进行感官品质分析,发现马蹄形马蹄笋感官品质最佳,可食用率在一定范围内随着基径的增粗而增大,不同采收时期的马蹄笋在平均重、基径、可食用率等方面有所不同,马蹄笋的感官级数随着贮藏时间的延长依次下降,可食用率与贮藏时间呈负相关关系。收藏指正
10.New type liquor is deployed liquor developed from high quality edible alcohol, and compounded with multiple edible flavoring blending.
摘要新型白酒是用优质食用酒精做基础酒，经调配制成各种香型的白酒。收藏指正
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