分析了凝固型酸奶的常见感官缺陷，并提出了生产中的控制方法，为凝固型酸奶的质量控制提供依据。
The sense defects and its reasons as well as its prevention ways are discussed in this paper. The paper is to provide what the processing of the solidified yoghurt can be rest on.
他想知道这种脑功能重组能力是否可以解释，盲人通过提高其他感官能力来平衡其视觉缺陷这一现象。
He wondered if this ability to change could explain the idea that other senses in blind people improve to balance their lack of vision.
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