eating quality中文是什么意思

• 食用价值；营养价值
• 食用品质
• 食用质量
• 营养价值

• "eating"中文翻译    n. 1.吃。 2.食物。 good eat ...
• "quality"中文翻译    n. 1.质，质量；性质，特质；品质，品位。 2.优质， ...
• "eating" 中文翻译 :    n. 1.吃。 2.食物。 good eating 好吃的东西。 adj. 1.食用的。 2.可生吃的。 3.腐蚀的。 eating cares 折磨人的心事。 eating apples 供生吃的苹果 (opp. cooking apples)。
• "abnormal eating" 中文翻译 :    采食异常
• "bark eating" 中文翻译 :    食树皮癖
• "be moderate in eating" 中文翻译 :    节食
• "bone-eating" 中文翻译 :    嗜骨癖
• "crab-eating" 中文翻译 :    食蟹
• "culture and eating" 中文翻译 :    吃饭有讲究
• "dirt eating" 中文翻译 :    食土癖。
• "dirt-eating" 中文翻译 :    食土病; 食污癖, 食土癖; 异嗜癖
• "earth eating" 中文翻译 :    食土癖
• "earth-eating" 中文翻译 :    食土癖
• "eating alone" 中文翻译 :    独自进餐
• "eating and dressing" 中文翻译 :    吃穿
• "eating and dringking" 中文翻译 :    就餐
• "eating and drinking" 中文翻译 :    餐饮
• "eating at a restaurant" 中文翻译 :    餐厅吃饭记
• "eating at keyboard" 中文翻译 :    离不开键盘
• "eating away" 中文翻译 :    蚀掉
• "eating behavior" 中文翻译 :    进食行为
• "eating chancre" 中文翻译 :    软下疳
• "eating customs" 中文翻译 :    进餐习俗; 饮食风俗
• "eating disorder" 中文翻译 :    进食障碍; 饮食失调症; 饮食性疾病; 饮食性异常
• "eating disorders" 中文翻译 :    进食障碍; 饮食障碍

• Effects of - irradiation on cooking and eating quality of rice
  辐照对稻米蒸煮和食用品质的影响
• Method for the determination of the eating quality of golden delicious apples index of quality
  金元帅苹果口感质量的测定方法
• Benefits in , nutritional value , eating quality , improvements in safety and reduced cost were the most commonly anticipated benefits
  他们普遍预期会在营养价值，饮食质量，安全性提高及成本降低方面受益。
• In this paper , research advances in the effect of nitrogen and potassium on rice quality were reviewed from four aspects of appearance quality , grind quality , cooking and eating quality and nutritional quality
  摘要从稻米外观品质、碾米品质、蒸煮食味品质和营养品质4个方面，综述了氮、钾对稻米品质影响的研究进展。
• 22 varieties that breed in different ages and foreign good quality varieties were used to do varietal comparative trial of randomized blocks and to analysice 11 cooking and eating quality properties and taste value of used rice varieties
  选用22个品种，进行了随机区组的品种比较试验，并分析了供试品种的11项蒸煮食味品质特性及味度值。
• It is found that the quality of the same rice variety , which is related with commercial character such as the content of amylose , white belly and eating quality et al is quite different through analyzing 7 rice varieties including 4 indica and 3 japonica rice varieties produced in jiaxing and hainan rice breeding bacees
  摘要经过对嘉兴香米、苏95 - 22等7个非糯水稻品种（系）海南和嘉兴不同育种条件下成熟稻米品质分析，发现与稻米商品品质密切相关的同一品种的直链淀粉含量、外观品质、食味等性状嘉兴和海南截然不同。
• The results showed that the 11 measured cooking and eating quality properties and taste value have manium significance genetic difference ; among the cooking and eating quality properties , varietal variation coefficent of gel consistency , peak viscosity , break down , setback is relatively large ; every cooking quality property has a different correlation with eating quality property , initial pasting temperature , finial viscosity , consistency and setback have significant or maximum significant inverse correlation with taste value , while peak viscosity , break down has a postive correlation with taste value , amylose content and protein content are inversely related to taste value , but gel consistency are positively related to taste value another , the correlation among varietal cooking and eating quality properties is significant or maximum significant ; in the analysis of principal components , the cumulative percent of 4 selected principal components reached 90 . 58 % , initial pasting temperature of large second principal components is small , but amylose content and protein content is high , finial viscosity , consistency are large
  结果表明，所测定的11项蒸煮食味品质特性及味度值在供试品种间均存在着极显著的遗传差异；在蒸煮食味品质特性中，胶稠度、最高粘度、下降粘度值、粘滞峰消减值的品种间变异系数较大；糊化开始温度、最终粘度、回冷粘滞性恢复值、粘滞峰消减值与味度值呈显著或极显著的负相关，而最高粘度、下降粘度值与味度值呈极显著的正相关，直链淀粉和蛋白质含量与味度值呈负相关，而胶稠度与味度值呈正相关；在主成分分析中，被入选的4个主成分的贡献率达90 58 ，其中第二主成分大的品种，糊化开始温度低，直链淀粉和蛋白质含量高，最终粘度和回冷粘滞性恢复值大。
• Note : 1 ) p = prefectural ; n = national . 2 ) hc = high combining ability ; sr = strong restoring ability ; gq = good quality ; rb = resistant to biast ; psr = persistent resistance of blast ; ct = cold tolerance ; hoc = high outcrossing rate ; hsy = high and stable yield ; wa = wide abaptability ; geq = good eating quality ; bp = big panicle ; hy = high yield ; mrb = moderate resistance of blast
  武陵山区国家水稻品种区试有必要加快分熟组的步伐，同时建立专门的抗（耐）寒性鉴定基地，以期筛选出适应性更广，安全性更好的强优新组合。

• eating quality 意味
• eating qualityとは意味食味｛しょくみ｝、食感品質