| ²é¿´: 1120 | »Ø¸´: 4 | ||
| µ±Ç°Ö»ÏÔʾÂú×ãÖ¸¶¨Ìõ¼þµÄ»ØÌû£¬µã»÷ÕâÀï²é¿´±¾»°ÌâµÄËùÓлØÌû | ||
°²äôóã²Óгæ (³õÈëÎÄ̳)
|
[ÇóÖú]
Á÷±äÒÇ·ÖÎöÒÔ¼°³£ÓõÄһЩʹÓÃÊõÓï ÒÑÓÐ1È˲ÎÓë
|
|
|
1.Á÷±äÌØÐÔThe peak, hold and final viscositiesÖ¸µÄÊÇʲô 2.pre-incubation temperaturesÈçºÎ·Òë 3.the onset temperature (T0), peak maximum temperature (Tp), conclusion temperature (Tc),·Ö±ðÊÇÆðʼζȣ¬·åֵζȣ¬conclusion temperature (Tc)£¿ 4.Expressible water content·Òë¿É±íÏֵĺ¬Ë®Á¿£¿ 5.Cooking lossÕôÖóËðʧ? 6.hardness, springiness, cohesiveness, chewiness, and resilience 7. Colour evaluation·Ò룿 |
» ²ÂÄãϲ»¶
ʳƷ¹¤³Ìµ÷¼Á
ÒѾÓÐ4È˻ظ´
Ò»Ö¾Ô¸ÉϺ£º£Ñó´óѧ083200ʳƷѧ˶£¬Çóµ÷¼Á£¬½ÓÊÜÆäËûרҵ083200
ÒѾÓÐ5È˻ظ´
ʳƷ¿ÆÑ§ÂÛÎÄÈóÉ«/·ÒëÔõôÊÕ·Ñ?
ÒѾÓÐ278È˻ظ´
¹ã¶«º£Ñó´óѧʳƷ¿ÆÑ§Ó빤³Ì¡¢ÉúÎïÓëÒ½Ò©ÕÐÊÕµ÷¼Á¿¼Éú
ÒѾÓÐ0È˻ظ´
»¶Óµ÷¼Á³üÖÝѧԺÉúÎïÓëҽҩר˶
ÒѾÓÐ1È˻ظ´
086003µ÷¼ÁÇóÖú
ÒѾÓÐ22È˻ظ´
ÉúÎïÓëÒ½Ò©µ÷¼ÁÃû¶î¶à£¬×¨Òµ·¶Î§¿íʳƷÉúÎïÏà¹ØµÄ07£¬08£¬09£¬10¶¼¿Éµ÷
ÒѾÓÐ11È˻ظ´
»´±±Ê¦·¶´óѧÉúÎïÒ½Ò©»¹ÓÐ11¸öµ÷¼ÁÃû¶îºÍ×ÊÔ´»·¾³»¹ÓÐ10µ÷¼ÁÃû¶î£¬»¶Ó´ó¼Ò¸Ï½ôµ÷¼Á£¡
ÒѾÓÐ0È˻ظ´
wht007
Òø³æ (СÓÐÃûÆø)
- Ó¦Öú: 1 (Ó×¶ùÔ°)
- ½ð±Ò: 1273.2
- É¢½ð: 6
- Ìû×Ó: 219
- ÔÚÏß: 35.5Сʱ
- ³æºÅ: 402582
- ×¢²á: 2007-06-14
- ÐÔ±ð: GG
- רҵ: ΢ÉúÎïѧ

3Â¥2016-03-22 19:19:29
ÊÇË®»õ
ľ³æ (ÖøÃûдÊÖ)
- ʳƷEPI: 5
- Ó¦Öú: 458 (˶ʿ)
- ¹ó±ö: 0.067
- ½ð±Ò: 4287.4
- É¢½ð: 509
- ºì»¨: 27
- Ìû×Ó: 1321
- ÔÚÏß: 160Сʱ
- ³æºÅ: 2846505
- ×¢²á: 2013-12-04
- רҵ: ʳƷ¼Ó¹¤¼¼Êõ
2Â¥2016-03-22 19:08:32
°²äôóã²Ó
гæ (³õÈëÎÄ̳)
- Ó¦Öú: 0 (Ó×¶ùÔ°)
- ½ð±Ò: 56.4
- ºì»¨: 1
- Ìû×Ó: 18
- ÔÚÏß: 4.6Сʱ
- ³æºÅ: 4510735
- ×¢²á: 2016-03-16
- רҵ: ʳƷ¿ÆÑ§»ù´¡
4Â¥2016-03-25 15:51:45
°²äôóã²Ó
гæ (³õÈëÎÄ̳)
- Ó¦Öú: 0 (Ó×¶ùÔ°)
- ½ð±Ò: 56.4
- ºì»¨: 1
- Ìû×Ó: 18
- ÔÚÏß: 4.6Сʱ
- ³æºÅ: 4510735
- ×¢²á: 2016-03-16
- רҵ: ʳƷ¿ÆÑ§»ù´¡
5Â¥2016-03-25 15:52:15













»Ø¸´´ËÂ¥
°²äôóã²Ó