感官质量的英文

• aesthetic quality
• aestthetic quality
• esthetic quality

• "感官"英文翻译    sense organ
• "质量"英文翻译    mass
• "感官质量指天然水处理质量" 英文翻译 :    esthetic quality
• "饮用水感官质量的管理控制" 英文翻译 :    management of the aesthetic quality of drinking water
• "感官" 英文翻译 :    sense organ; sensory organ 感官的印象 sense perception; 感官品质 organoleptic quality; 感官学 aesthesiology; aesthesiologia; aesthematology; esthematology
• "感官的" 英文翻译 :    organoleptic; sensorial
• "感官点" 英文翻译 :    sensory spot
• "感官法" 英文翻译 :    organoleptic method
• "感官学" 英文翻译 :    esthematology
• "感觉；感官" 英文翻译 :    sense
• "感官分析,感官评定" 英文翻译 :    organoleptic investigation
• "质量" 英文翻译 :    1.[物理学] mass 相对论质量 relativistic mass; 这种粒子的质量很小。 this particle has a very small mass.2.(产品或工作的优劣程度) quality 质量差 of poor quality; of low quality; inferior; 质量高 of high quality; 提高服务质量 improve the quality of service; 他们的目的在于提高质量而不是增加数量。 they aim at quality rather than quantity.3.economy (离子源的); 质量标准 quality level; quality specification; quality standard; 质量测定 quality determination; 质量测量 mass measurement; 质量差价 quality price differences; price differentials based on quality; price differences for products of varying qualities; 质量分析 [工业管理] quality analysis; 质量管理 quality control; quality management; 质量合格证 certification of fitness; 质量监测台 quality monitoring desk; 质量监督员 quality control supervisor; qc supervisor; 质量监控[监督] quality monitoring; 质量检查 quality inspection; 质量检验 qualification test; 质量鉴定 quality determination; 质量评比 quality appraisal; 质量评定 grade estimation; 质量评价 quality evaluation; 质量缺陷 mass defect; 质量守恒 conservation of mass; 质量守恒定律 law of conservation of mass; 质量要求 quality requirement; 质量最佳 quality optimal; 质量作用 mass action; 质量作用定律 [化学] law of mass action; mass action law
• "侧线感官" 英文翻译 :    lateral sense-organ
• "超感官的" 英文翻译 :    extrasensory
• "超感官知" 英文翻译 :    extra-sensory perception
• "超感官知觉" 英文翻译 :    extrasensory perception
• "刺激感官" 英文翻译 :    stimulate sense
• "次感官特征" 英文翻译 :    secondary sense quality
• "第六感官" 英文翻译 :    sixth sense
• "动物超感官" 英文翻译 :    bbc supersense extra; bbc the making of supersense
• "多感官知觉" 英文翻译 :    intersensory perception
• "感官补偿" 英文翻译 :    sensory compensation
• "感官刺激" 英文翻译 :    sense organ stimulation; sense stimulation
• "感官的表象" 英文翻译 :    sensuous representation
• "感官的享受" 英文翻译 :    the pleasure of the sense

• Application of ordering method in sensory evaluation of the cigarettes
  卷烟感官质量评价信息的优序法分析
• The aroma of tobacco is one of the most important factors in evaluating the qualities of tobacco leaf and cigarette
  摘要烟草香味是评价烟叶及卷烟感官质量的重要指标。
• Unlike analog media , digital multimedia products can be easily copied without decreasing their fidelities
  和模拟多媒体作品不同,数字多媒体作品的拷贝过程不会损失作品的感官质量。
• Removing the beany flavor is the key to success in improving the product grade in the process of soybean milk
  脱除豆腥味的问题一直是豆乳加工过程中提高产品感官质量的关键性技术难题。
• The result of the qulity index of sensory orgar showed that except the colour index , flavour , sweet and taste of low - lactose - milk are all superior to general milk
  感官质量指标评价结果显示：除色泽指标外，低乳糖乳的风味、甜度、口感等指标均优于普通乳。
• The experimental results show that , compared with common quantization index modulation ( qim ) techniques , the proposed method has better robustness and higher image visual quality
  最后通过实验并与一般qim技术相比，该系统具有更强的鲁棒性和更好的图像感官质量。
• The correlation model between main chemical compositions and sensory qualities of flue - cured tobaccos was constructed by generalized regression neural network ( grnn )
  摘要采用广义回归神经网络分别对烤烟的主要化学成分与香气质、香气量、杂气、刺激、馀味、劲头和烟气浓度等感官质量进行建模。
• The sensory quality of mung bean cakes is evaluated synthetically with fuzzy mathematics . the major factors are analyzed with regression analysis to control the quality of the product
  摘要应用模糊数学方法综合评判绿豆糕产品的感官质量，然后运用回归分析方法对主要因素进行了分析，从而控制产品的质量。
• The application experiment of aroma - producing active dry yeast in vinegar production demonstrated that the sensory quality , total acids content and total esters content of experimental samples were better or higher than that of contrast samples ; the flavoring compositions quantity , content and species in experimental samples were higher or more than that in contrast samples ( especially ethyl acetate content and ethyl lactate content increased by 0 . 99 % and 1 . 22 % respectively ) ; the use of dry yeast could increase flavoring compositions content in vinegar , better vinegar aroma , and improve vinegar quality ; and the optimum use level of dry yeast was 0 . 2 % ( for main grains )
  摘要生香活性干酵母的食醋生产应用试验表明，试验样的感官质量及其总酸、总酯含量均比对照样有所提高；试验样（蒸馏液）香气成分的数量、含量和种类均比对照样（蒸馏液）多，尤其乙酸乙酯、乳酸乙酯的含量分别提高0 . 99 %和1 . 22 % ；应用生香活性干酵母可提高食醋中香气成分的含量，改善了食醋香气，提高了食醋质量；生香活性干酵母的适宜用量为0 . 2 % （对主粮） 。

• 感官质量的泰文
• 感官质量的法语：trait organoleptique palatabilité qualité organoleptique propriété organoleptique
• 感官质量的阿拉伯语：خواص مذاقية;