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Tea taste assessments generally rely on panel sensory evaluation, which often yield inconsistent results. Therefore, the rapid and nondestructive assessment of the taste attributes of tea is important...
Eighty high school students gained insight into career pathways in agriculture, science and technology last week at The University of Queensland’s (UQ) Gatton Campus.
Effect of Arachidonic Acid-enriched Oil Diet Supplementation on the Taste of Broiler Meat
Broiler Chicken Arachidonic Acid Feed Supplement Fatty Acid Content Sensory Evaluation
2016/5/10
To elucidate the relationship between the arachidonic acid (AA) content and the taste of broiler meat, the effects of AA-enriched oil (AAO) supplements on the fatty acid content and sensory perception...
Aversion to Quinine is Associated with Taste Sensation in Chicks
choice feeding feeding behavior quinine taste water intake
2009/7/31
Quinine is known as a bitter compound for humans and also used in animal experiment. However, there is no evidence that animals share the same taste sensation of quinine with humans. The purpose of th...
Breeding and Promotion of Tomato Cultivar‘Momotaro’Resulted from Innovation of its Shipping and Taste
Tomato Cultivar Momotaro
2009/7/6
Breeding and Promotion of Tomato Cultivar‘Momotaro’Resulted from Innovation of its Shipping and Taste.
Changes in Sugar and Free Amino Acid Concentrations during the Development of Broad Bean (Vicia faba L.) Seed and Their Effects on Taste
alanine glutamic acid harvesting stage sensory test sucrose
2010/11/23
The taste of broad bean is associated with the seed components including sugars and free amino acids, but details changes in these components and their association with taste remain unknown. This stud...
Near infrared (NIR) technology and multivariate data analysis for sensing taste attributes of apples
NIR technique taste apples multivariate data analysis
2008/11/13
This paper concerns the feasibility of using near infrared technology and multivariate data analysis for detecting taste attributes of fruits. The aim is to introduce a non-destructive system related ...