通过单因素实验，通过感官评定和涂抹性指标确定了涂抹型再制干酪的基本配方，并应用质地剖面分析（TPA）研究了脱脂乳粉、大豆分离蛋白、乳清粉和无水黄油对涂抹型再制干酪质地的影响。
This paper gave the formulation through sensory evaluation and spreadability and compared the effect of skim milk powder, soybean protein isolate, whey powder and butter on texture by TPA.
根据不确定度B类评定的知识，提出一种简单、实用的方法，预测再制造机床定位精度。
An easy and practical method was presented to predict the position precision of remanufacturing machine tools according to type B evaluation of uncertainty.
以社交回避及苦恼量表(SAD)、社会功能缺陷筛选量表(SDSS)、复发率和再住院率来评定疗效。
The effect of social skill training was evaluated according to the social avoidance and distress scale (SAD), social disability screening scale (SDSS), the rates of relapse and re hospitalization.
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