感官指标的英文

• oranoleptic indicator
• sensory index

• "感官"英文翻译    sense organ
• "指标"英文翻译    target; quota; norm; index; ...
• "感官" 英文翻译 :    sense organ; sensory organ 感官的印象 sense perception; 感官品质 organoleptic quality; 感官学 aesthesiology; aesthesiologia; aesthematology; esthematology
• "文官指寻处" 英文翻译 :    civil service directorate
• "指标" 英文翻译 :    target; quota; norm; index; merit; subscript; index arm; indicatrix 生产指标 production target; 质量指标 quality index
• "感官的" 英文翻译 :    organoleptic; sensorial
• "感官点" 英文翻译 :    sensory spot
• "感官法" 英文翻译 :    organoleptic method
• "感官学" 英文翻译 :    esthematology
• "感觉；感官" 英文翻译 :    sense
• "感官分析,感官评定" 英文翻译 :    organoleptic investigation
• "侧线感官" 英文翻译 :    lateral sense-organ
• "超感官的" 英文翻译 :    extrasensory
• "超感官知" 英文翻译 :    extra-sensory perception
• "超感官知觉" 英文翻译 :    extrasensory perception
• "刺激感官" 英文翻译 :    stimulate sense
• "次感官特征" 英文翻译 :    secondary sense quality
• "第六感官" 英文翻译 :    sixth sense
• "动物超感官" 英文翻译 :    bbc supersense extra; bbc the making of supersense
• "多感官知觉" 英文翻译 :    intersensory perception
• "感官补偿" 英文翻译 :    sensory compensation
• "感官刺激" 英文翻译 :    sense organ stimulation; sense stimulation
• "感官的表象" 英文翻译 :    sensuous representation
• "感官的享受" 英文翻译 :    the pleasure of the sense
• "感官的印象" 英文翻译 :    sense perception

• The main water quality indexes which were not eligible were microbial and sense
  水质不合格主要是微生物和感官指标。
• The physiochemical indexes and sensory indexes of finished product wrapped starter were superior to that of flat - panel starter
  成品包包曲的理化指标和感官指标均优于平板曲。
• Fungus protease a inhibitor containing multiple bioactive components including protein , polypeptide and polysaccharide etc . was added in pure draft beer , which could evidently improve foam stability of pure draft beer with no adverse effects on beer sensory index and physiochemical index
  摘要在纯生啤酒中加入灵芝真菌蛋白酶a抑制剂，可明显提高纯生啤酒的泡沫稳定性，对其感官指标、理化指标等都不会产生影响。
• The results showed that there was notable effect of soybean protein on the frozen dumpling quality , and it was different to the different ( lines ) wheat flour ; after adding appropriate amount of soybean protein , the cracking ratio of frozen dumpling and loss ratio of boiled dumpling of shan 168 , pubing 143 , 31 - 1 - 12 , 981 wheat flour dumpling both fell at different degrees , but the cracking ratio of frozen dumpling and loss ratio of boiled dumpling of 3 - 2 wheat flour dumpling increased ; after adding soybean protein , the frozen and boiled appearance , eating sense , boiled and dumpling soup character of 3 - 2 , 31 - 1 - 12 , 981 wheat flour dumpling were improved , but the eating sense of shan 168 and the soup character of pubing 143 wheat flour dumpling were not affected , but other sensory indexes were obviously improved
  结果表明，大豆蛋白对冷冻水饺质量有显著影响，对不同品种（系）小麦粉水饺的影响不同；添加适量大豆蛋白，可使陕168 ，普冰143 ， 31 - 1 - 12 ， 981小麦粉水饺的冻裂率和烹煮损失率有不同程度的降低，但使3 - 2小麦粉水饺的冻裂率和烹煮损失率升高；添加大豆蛋白能明显改善3 - 2 ， 31 - 1 - 12 ， 981小麦粉水饺冷冻后和煮后外观、口感、耐煮性及饺子汤特征；添加大豆蛋白虽对陕168水饺口感和普冰143水饺汤特征无明显影响，但可明显改善其他感官指标。