According to the analysis of the flavor and sensory perception of dairy products, different kinds of dairy essence can be created by compounding over-dose of some trace monomer component.
根据对奶类制品的香气分析和感官感知，对一些微量单体原料用过度剂量的调配方法配制不同的奶类香精。
An essential component of this perception is both the management ability, the technical skills, and the sense of direction possessed by the project leadership.
这个观点的本质在于管理能力和专业技术和由项目主管拥有的方向感上。
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