Article 6 Food shall be nontoxic and harmless, conform to proper nutritive requirements and have appropriate sensory properties such as colour, fragrance and taste.
第六条食品应当无毒、无害、符合应当有的营养要求，具有相应的色、香、味等感官性状。
The fat substitute could meliorate the sensory properties of low fat ice cream.
脂肪替代品能明显改善低脂冰淇淋的感官品质。
The sensory properties improve with the increase of the salt pickled time. The optimum salt pickled time is 24 hour.
香卤鸡蛋的感官品质随腌制时间的增加而提高，腌制时间：24小时。
In this paper, the proteolysis and sensory properties of mixed milk cheese during ripening period were studied.
对混合型大豆干酪成熟过程中蛋白质的降解及感官特性变化进行了研究。
The coated chip's moisture absorption rates lowered about 5 time as compared with the original sensory properties of the chips kept.
涂膜脆片的吸潮速度比对照约降低5倍，且保持了脆片的原有感官性质。
The sensory properties of low fat ice cream with 4% fat was as good as that of the middle fat ice cream.
脂肪含量为4%的低脂冰淇淋的感官指标与中脂冰淇淋相当。
Purpose to approach to long distance information transmission between peripheral sensory nerve endings and properties of this information transmission.
目的：探讨外周感觉神经末梢间是否存在跨节段的远距离信息传递以及此信息传递的特点。
Active packaging can change the condition of the packed food to extend shelf-life or to improve safety or sensory properties, while maintaining the quality of the packed food.
活性包装通过改变包装食品的环境条件，来延长货架寿命或改进安全性和感官品质，从而维持包装食品的质量。
Also the correlation relations among the characteristic values of the sound wave forms, sensory judgement values and some values of physical properties were analysed.
对打击音波特性值和感官评价值及基础特性之间的相关性进行了分析。
But the condition of acid hydrolysis was rigor, the nutrient content of product was destroyed mostly, and the sensory properties was bad.
但酸水解条件苛刻，水解产物营养破坏严重，感观性状不佳。
At present, Jinhua ham is classified only according to sensory assess not physicochemical properties, so that the control of quality doesnt keep the same pace with international standard.
至今，金华火腿等级的划分仍只有感观指标，无理化指标，其质量管理不能与国际接轨。
Gelation properties are the major functional properties of food proteins; its gelation behavior and rheological properties are key factors for texture, sensory properties and flavor of some food.
凝胶特性是食品蛋白质的重要功能特性，蛋白质的凝胶行为及其流变性质是形成某些食品独特的质构、感官和风味的决定性因素。
The product had appropriate sourness, rich aroma and excellent sensory properties.
成品酸味柔和，香味浓郁，感官评分较高。
This article explains how cold soak and cofermentation affect the sensory properties of wine.
本文将为大家介绍冷浸和混酿两种常见的工艺对葡萄酒风味的影响。
The similarities between the properties of sensory organs are based on the psychological association which is influenced by culture.
感官域特征的相似性是基于心理联想的，并且受到文化的影响。
The sensory properties of mulberry wine were its soft taste and strong and mellow aroma.
桑椹酒感官特征为醇香浓郁，口感柔和。
The sensory properties of mulberry wine were its soft taste and strong and mellow aroma.
桑椹酒感官特征为醇香浓郁，口感柔和。
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