大量研究结果表明，肌纤维特性是影响猪肉品质的主要因素。
Intensive research demonstrate that muscle fibre characteristics are thought to be important factors influencing meat quality.
嫩度是肉的主要食用品质，在查阅大量资料的基础上，综述了肉类嫩化酶——内源性嫩化酶与外源性嫩化酶的特性和应用等。
The tenderness is the main edible quality of the meat, this paper summarized the meat tenderizing enzyme——inner tenderizing enzyme and outer tenderizing enzyme based on a large number of papers.
介绍了介电特性的基本概念、主要参数和测定方法及其在水果和谷物品质检测分析中的应用。
Essential idea, parameters, inspection method of dielectric properties and its application in the determination and analysis of quality of fruit and corn were introduced in the paper.
本文主要介绍了平菇的栽培要点，产品质量的检查，并对其药理特性和使用价值作了相关介绍。
This paper describes the mushroom cultivation techniques, product quality inspection, and pharmacological properties of value and made a presentation related.
试验结果表明，采用LRC数字电桥，对以电容为主要依据的多项电特性参数值的测定，能检测茶叶的综合品质，正确判别率达94%以上。
The experimental result showed that the electric capacity of tea measured with a numerical LRC bridge can be used to evaluate the tea quality, the rate of correct examination is above 94 %.
比较了两个籼稻品种颖果的发育，籽粒的主要品质性状以及胚乳淀粉体的大小、形状、结构等特性。
A comparison of the caryopsis development, rice quality characteristics and the size, pattern, structure of the endosperm amyloplasts (starch granules) in the two indica rice varieties was made.
其品质差异主要由品种鲜叶理化特性所决定。
The difference in their qualities is mainly determined by the physical and chemical characteristics of their fresh leaves.
通过对优良思维品质的系统分析，阐述了优良思维品质系统的大致构成及其主要特性。
This article expounds the roughly constitution and the main characters of the fine thinking quality system through systematic analysis to the fine thinking quality.
本文主要对茶叶功能成分及茶叶年糕的品质特性进行了分析，并对新型茶叶年糕加工技术作了初步探索。
The function ingredient of tea and quality characteristic of tea-rice cake was analyzed, and the novel tea-rice cake processing technology was preliminary studied in this paper.
研究中所得主要结果如下：（1）调查和分析发现，炒制工序在燕麦制粉过程中起着关键性作用，不仅影响燕麦的制粉特性，而且影响燕麦面粉的二次加工品质。
Following is the main results obtained in the study. (1) After investigation and analysis, it was found that the roasting procedure played critical role in the processing of oat flour.
主要研究小麦粉中加入不同比例的抗性淀粉（RS）后，对面团流变学特性以及焙烤食品（面包）品质的影响。
The resistant starch was added to wheat flour and its influences on paste rheological characteristics were studied.
主要研究小麦粉中加入不同比例的抗性淀粉（RS）后，对面团流变学特性以及焙烤食品（面包）品质的影响。
The resistant starch was added to wheat flour and its influences on paste rheological characteristics were studied.
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