1) noodle quality evaluation
面条品质评价
2) Quality evaluation
品质评价
1.
Analysis of honey and its quality evaluation by High Performance Liquid Chromatography;
高效液相色谱法用于蜂蜜的分析及其品质评价
2.
Application of computer vision in the quality evaluation for mango
计算机视觉在芒果品质评价中的应用
3.
The characteristics,manufacturing technology and quality evaluation of granular reactive dyestuff are reviewed,and some typical goods are enumerated in this paper.
本文阐述了颗粒状活性染料的制造特点、制造技术和品质评价，并列举了典型的商品。
3) quality assessment
品质评价
1.
Grey associated analysis of indoors air quality assessment;
室内空气品质评价的灰色关联分析
4) Noodle quality
面条品质
1.
Effect of wheat flour on noodle quality;
小麦及其面粉对面条品质的影响
2.
Effect of konjak powder and defatted soy flour on noodle quality;
魔芋粉和脱脂大豆粉复合对面条品质的影响
3.
Effects of protein, starch, hardness and color on wheat noodle quality;
蛋白质、淀粉、硬度和色泽与小麦面条品质的关系
5) quality re-evaluation
品质再评价
补充资料：地下水水资源评价(见水资源评价)
地下水水资源评价(见水资源评价)
d ixiashui shuiziyuan Ping】ia地下水水资源评价见水资源评价。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条