【摘 要】
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稻米主要供作食用,因此蒸煮食味品质和营养品质就构成稻米品质的主要方面。历来,人们对稻米蒸煮食味品质的评定,是根据米饭的色、香、味通过现场品尝评分来分级的。苦于这些
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稻米主要供作食用,因此蒸煮食味品质和营养品质就构成稻米品质的主要方面。历来,人们对稻米蒸煮食味品质的评定,是根据米饭的色、香、味通过现场品尝评分来分级的。苦于这些指标属于人的官能所感觉的性状,很难加以客观定量化,所以无法进行较大范围的品种(系)比较。近年来,许多?
Rice is mainly for consumption, so cooking and eating quality and nutritional quality constitute the main aspects of rice quality. Traditionally, people assess the quality of rice cooking and eating, according to the color, smell and taste of rice by field tasting score to grade. Suffering from the traits that these indexes belong to human senses can hardly be objectively quantified, it is not possible to conduct a wide range of breed (line) comparisons. In recent years, many?
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