青年中文sensory quality的意思
sensory quality中文翻譯：
感官品質；感覺性質
相似詞語短語
ensure quality───確保質量
better quality───較好的質量；較好品質
gender equality───n.性別平等
letter quality───信件質量
poor quality───質量差的；品質低劣的
sensuality───n.身體享受（尤指性快感）；感官享受
star quality───明星特質
secondary qualities───次要品質
sensory analysis───[食品]感官分析
雙語使用場景
response surface method was used to evaluate the effects of phosphates on the mussel sensory quality.───應用響應面回歸分析的方法評價了不同磷酸鹽對貽貝感官質量的影響。
Evaluations indicated that the processed applesauce maintained high sensory quality during 470 days of storage.───評估表明，經處理過的蘋果醬在470天的儲存期內具有很高的感官質量。
But superfluous pumpkin would decrease the speed of dough fermentation and destroy the sensory quality.───但添加量過高會直接影響產品的感官品質，降低面坯的發酵速度。
The sensory quality of the tea samples with higher content of tea polyphenols was better than those with lower tea polyphenols content.───茶多酚含量相對較高的茶樣其感官品質均高于茶多酚含量相對較低的茶樣；
The sensory quality of the water chestnut juice was influenced by its turbid state caused from colloidal granule.───荸薺汁由于含有多種膠體微粒而呈渾濁態，影響其感官品質。
The sensory quality of dried red Sea buckthorns fruit wine was influenced by its turbid state caused from colloidal granule.───沙棘汁由于含有多種膠體微粒而呈渾濁態，影響其感官品質。
The best sensory quality of bread can be got by adding 9% of the fermented soybean dregs powder. 4.───且添加9%的發酵豆渣粉制出的面包感官品質最佳。
英語使用場景
When one tries to describe a particular sensory quality, he typically resorts to reference to public things—describing a color as orange or heliotrope, a smell as like that of rotten eggs.
It is difficult to obtain quantative comprehensive evaluation results because descriptive language for different single index was mostly used to evaluate the sensory quality of unblended cigarette.
The sensory quality of beef omasum treated with the different concentrations of lactic acid was evaluated with fuzzy mathematics. And the test stated that 2 % lactic acid was the best of all.
In order to solve the problem, the hierarchical fuzzy systems were introduced to comprehensively evaluate the sensory quality of unblended cigarette.
Shearing force and sensory quality were used as the main evaluation indicators for optimizing the processing technology of tenderized dried pork slices.