This paper explained the sense organ test method of palatability characteristics on Japoni-ca varieties including the appearance, smell, taste, viscosity and comprehensive appraisement.
对粳稻品种的食味感官鉴定方法进行了介绍，内容涉及熟米饭粒的外观、气味、味道、粘性及综合评价。
The effective statistics treatment of the results by sense organ taste was discussed with examples.
以实例讨论了感官品评结果的有效统计处理。
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