Fruit weight loss ratio was remarkable positively related to the lenticel coverage value in varieties with opened lenticel.
具开放型皮孔的品种其失重率与皮孔覆盖值成显著正相关。
2
The optimum value of ball-to-powder weightratio has been deduced from theoretical relationship between frequency, speed of collision and ball-milling conditions.
由碰撞频率、速率与球磨工艺条件的理论关系推导出了球料比的最佳值。
3
The ratio of height to diameter, ph value, reducing sugar, moisture, weight, lactobacillus, microzyme are primary physicochemical and microbial index during the process of steamed bread.