本文从理化测定和感官评定两个方面对冷却肉、热鲜肉及冻肉的食用质量进行比较研究。
Comparative study on edible quality of chilled, fresh and frozen meat by physical and chemical inspection and sense evaluation had been made.
其中以凝胶形成性对改善制品的感官和食用质量最为密切，本文对卡拉胶的最佳凝胶形成条件作了初步探讨。
Gelatin forming is most important to improve the sense and the edible quality of product, this article make the preliminary discussion in best forming gelatin condition of Carrageen.
你吃什么样的食物、你什么时候食用它、它被你的肠道消化得如何，这一切都将影响到你的睡眠质量。
What food you eat, when you eat it, and how well it is digested by your gut will all affect the quality of your sleep.
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