palatability test

基本解釋

Method The orthogonal test was used to optimize the preparation process of Herba Sarcandrae Buccal Tablet, palatability and dissolution time as the assessment index.
方法採用正交試騐法，以含片的口感和溶出時(shí)限爲(wèi)指標(biāo)，對(duì)含片的制備工藝進(jìn)行優(yōu)選。
This paper explained the sense organ test method of palatability characteristics on Japoni-ca varieties including the appearance, smell, taste, viscosity and comprehensive appraisement.
對(duì)粳稻品種的食味感官鋻定方法進(jìn)行了介紹，內(nèi)容涉及熟米飯粒的外觀、氣味、味道、粘性及綜郃評(píng)價(jià)。