研究了不同提取工艺对花生乳物理、化学及感官特性的影响。
The influence of processing conditions on chemical, physical and sensory characteristics of aqueous extracts of peanuts (peanut milk) was investigated.
导致这些结果的原因在于,手的触觉的某些特性,起到了视听“粘合剂”的角色,有利于感官之间的联系。
The explication lies in the specific properties of the haptic sense in the hands, which plays a cementing role between sight and hearing, favoring the connection between the senses.
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。
In this paper, the proteolysis and sensory properties of mixed milk cheese during ripening period were studied.
Those video clips I showed in the last class were evidence of that where they talked about the sensual properties of fat.
上节课讨论脂肪感官特性的视频,充分说明了这点
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