Sedimentation value, wet gluten content, loaf volume and loaf score all increased with the amount of N-fertilizer added.
容重随着施氮量的增加而降低; 沉降值、湿面筋含量、面包体积和面包评分随施氮量的增加而提高。
Results indicated that TP could significantly restrain bacteria growth, lower TVB-N and TBA values, and delay the decline of sensory score.
结果表明,茶多酚处理能够明显抑制细菌生长繁殖,降低TVB - N和TBA值,减缓感官品质的下降速度。
Results The difference between flying cadets and aircraftman in N score was statistically significant, but not in P, E, L score.
父母受教育程度及从事职业对飞行学员E、L有一定影响。
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