This paper explained the sense organ test method of palatability characteristics on Japoni-ca varieties including the appearance, smell, taste, viscosity and comprehensive appraisement.
对粳稻品种的食味感官鉴定方法进行了介绍，内容涉及熟米饭粒的外观、气味、味道、粘性及综合评价。
Method the orthogonal test was used to optimize the preparation process of Herba Sarcandrae Buccal Tablet, palatability and dissolution time as the assessment index.
方法采用正交试验法，以含片的口感和溶出时限为指标，对含片的制备工艺进行优选。
Method the orthogonal test was used to optimize the preparation process of Herba Sarcandrae Buccal Tablet, palatability and dissolution time as the assessment index.
方法采用正交试验法，以含片的口感和溶出时限为指标，对含片的制备工艺进行优选。
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