制成的三种酸奶经评分检验，在香气、色泽、外观形态和滋味四项指标中，超声波均质后的酸奶在香气和外观形态方面表现最好。
Evaluated by marking test, in the four targets of fragrance, color, shape and taste, the yoghurt after ultrasonic homogenization is best in fragrance and shape.
为缩短检验时间，采用强制干燥方法制备样板，对需要常温自干漆膜的光泽和色泽进行测定。
In order to shorten test time, a forced drying method is adopted in preparing sample so as to measure gloss and colour of self-curing paint film at ambient temperature.
前言： 粉色、麸星是检验面粉质量的重要指标，改善面粉色泽是各面粉厂共同关心的问题。
The "our colour and the contents of bran speck are the importance indexes for checking the quality of flour."
应用推荐