| 加工条件对稻谷储藏品质判定的影响 |
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| 引用本文： | 许斌,靳钟江. 加工条件对稻谷储藏品质判定的影响[J]. 粮食储藏, 2008, 37(6) |
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| 作者姓名： | 许斌 靳钟江 |
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| 作者单位： | 中央储备粮贵阳直属库,贵州省贵阳市南明区牛郎关1号,550005 |
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| 摘 要： | 加工条件对稻谷储存品质的判定有一定影响.研究表明,糙米状态下的脂肪酸值比标准一等精度大米状态下的高,品尝评分值则相反.为了得到较为真实客观的结果,可以用糙米进行脂肪酸值的测定及品尝实验.
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| 关 键 词： | 加工条件 稻谷 脂肪酸值 品尝评分值 |
EFFECT OF PROCESSING CONDITION TO THE EVALUATION OF PADDY STORAGE CHARACTERS |
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| Xu Bin,Jin Zhongjiang. EFFECT OF PROCESSING CONDITION TO THE EVALUATION OF PADDY STORAGE CHARACTERS[J]. www.ysfri.ac.cn, 2008, 37(6) |
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| Authors: | Xu Bin Jin Zhongjiang |
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| Affiliation: | Xu Bin Jin Zhongjiang(Guiyang Depot State Grain Reserves550005) |
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| Abstract: | Processing condition affects the evaluation of paddy storage characters.The fatty acid value of the brown rice is higher than that of the standard first grade rice,but the taste score is on the contrary.To obtain the true and objective results,brown rice can be chosen for determination of the fatty acid value and the taste test. |
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| Keywords: | processing condition paddy fatty acid value taste score |
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