皮革的感官质量评判具有模糊性。
我们怎样才能提高产品的感官质量？
A - How can we improve the perceived quality of our product?
高水平的大理石纹肉被认为拥有更好的感官质量。
Meat with high levels of marbling is expected to have better sensory quality.
研究了新加工模式的原料感官质量和化学模式识别分类方法。
It studied tobacco visual quality after the new process pattern and the chemical module recognizable tobacco classification.
研究了绿茶粉添加量对冰淇淋，奶茶和面条感官质量的影响；
The effects of dose of green tea powder on sensitive quality of maccha ice-cream, maccha milk and macchanoodle were studied.
评估表明，经处理过的苹果酱在470天的储存期内具有很高的感官质量。
Evaluations indicated that the processed applesauce maintained high sensory quality during 470 days of storage.
燕麦膳食纤维添加量为5%时，肉丸感官质量良好，营养价值较高。
When adding 5% oat dietary fiber, the meatballs had favorable sensory quality and higher nutritional value.
应用响应面回归分析的方法评价了不同磷酸盐对贻贝感官质量的影响。
The response surface method was used to evaluate the effects of phosphates on the mussel sensory quality.
应用于大豆冰激淋和大豆酸奶中，可掩盖豆腥味，提高产品感官质量。
The microencapsulation could increase the flavor of soybean yogurt and soybean ice-cream.
将模糊综合评价法应用于苹果的感官质量评定中，介绍了具体的评价方法。
The fuzzy synthetic evaluation was applied to evaluating the organoleptic quality of apple. Themethod of fuzzy synthetic evaluation is recommended.
采用相关分析、主成分分析对苹果酒的主要成分与感官质量的关系进行了研究。
Relationship of main components and sensory quality of apple wine were studied by relating analysis and principal components analysis.
本文对河南、山东省区的(40级)烤烟烟叶进行了化学分析和感官质量鉴定。
The article analyses chemical components and organoleptic quality of (40 grade) flue_cured tobacco in Henan Provience and Shandong Province.
研究还表明该铬鞣新法的成革，其物理性能和感官质量均达到和优于常规鞣法。
Physical properties and sense performances of the finished leather which chrome tanned by supercritical carbon dioxide were match or overmatch the properties of the traditional tanning.
脱除豆腥味的问题一直是豆乳加工过程中提高产品感官质量的关键性技术难题。
Removing the beany flavor is the key to success in improving the product grade in the process of soybean milk.
在建立评价指标体系的基础上，利用优序法对卷烟感官质量的评价信息进行分析。
On the basis of setting up the index systems, the information about sensory evaluation of cigarettes was processed by the ordering method.
本文就乳制品结构与流交特性关系．流变学参数与感官质量评价间相关性作了叙述。
This article present rheological descriptions of dairy products and their relation to food structure. correlation between rheological parameters and milk sensory texture evaluations.
分析烟叶在发酵过程中理化特性和感官质量的变化，确定两个等级烟叶的最佳发酵方法。
The suitable fermentation methods of those tobaccos were identified by researching the changes of pHysical characters, chemical compositions and sensory quality in the fermentation processing.
以灰色绝对关联度为依据，结合烤烟感官质量评定可以评价不同烤烟产区化学成分的相似性。
Chemical components comparability from different main tobacco-growing areas can be evaluated on the basis of absolute degree of grey incidence combined with sensory evaluation.
结果表明，优化发酵工艺条件可提高青稞酒的出酒率，对酒的色泽、口感等感官质量无影响；
The results indicated that the optimization of fermentation technical conditions could increase the output of highland barley wine with no adverse effects on wine color and wine taste.
分组结果的合理与否，既要考虑卷烟生产加工的可行性，还要比较各叶组模块的感官质量特征差异。
The rationality of tobacco grouping in a cigarette blend must be judged by the feasibility in tobacco processing and comparing the differences of smoking character between the groups.
卷烟纸透气度在一定范围内增加对卷烟感官质量是有利的，滤嘴通风度对卷烟感官质量仅有负面影响。
It's favourable to the sensible quality when the ventilating strength of the cigarette paper increasing and the ventilating strength of the filter tips just the opposite.
卷烟的吸阻稳定性不仅对卷烟的烟气化学的稳定性有重要的影响，同时对卷烟的感官质量也是影响巨大。
The stability of the pressure drop of the cigarette has great impact not only on the physical index and chemical index of the cigarette , but also on the sensory quality of cigarette.
本发明既降低了醋酸纤维或醋酸纤维素的用量，进而降低成本，又显著提高了纸质滤棒卷烟的感官质量。
The invention not only reduces the use amount of acetate fiber or cellulose acetate so as to reduce cost, but also remarkably improves the aesthetic quality of the paper filter stick cigarette.
二是感官质量与传统米饭相差甚远，因此，尽管该产品已问世几十年，仍然没有像方便面那样得到推广。
Secondly, its sensory was different from traditional rice. although this product had already come out for decades, it doesn't popularize like the instant noodles.
在豆浆中加入9%的蔗糖，灭菌冷却后接种乳酸菌，经发酵后生产出酸豆奶，其感官质量好，可接受性强。
In soybean milk entered 9% of cane sugar, then disinfected, made cool, inoculated lactic acid bacteria and fermented, the short for quality and acceptance were all very good.
研究了猕猴桃果汁饮料，糖水梨和糖水桔子罐头中的蔗糖水解程度，以及产品的葡萄糖含量对感官质量的影响。
Degree of Sugar and glucose content in Kiwi-fruit juice , canned pear in syrup and canned orange in syrup on sensory quality are studied.
研究了猕猴桃果汁饮料，糖水梨和糖水桔子罐头中的蔗糖水解程度，以及产品的葡萄糖含量对感官质量的影响。
Degree of Sugar and glucose content in Kiwi-fruit juice , canned pear in syrup and canned orange in syrup on sensory quality are studied.
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