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大米是日本家庭最常见的主食,没有比吃着热乎乎的、晶莹剔透的米饭更让人开心的事情。为了开发大米的新用途,研究机构进行了不同用途水稻新品种的选育。本期,介绍农研机构选育的多种用途的水稻新品种。1评价大米食味品质的标准大米食味品质的评价标准是怎样的呢?财团法人日本谷物检定协会作为一家公正的鉴定大米食味品质的机构,通过物理化学试验和感官试验来综合
Rice is the most common staple food for Japanese families, and nothing is more enjoyable than eating warm, crystal-clear rice. In order to develop new uses of rice, research institutes have conducted breeding of new rice varieties for different uses. In this issue, introduce new varieties of rice for various purposes bred by agricultural research institutes. 1 Evaluation of the quality of rice eating standard rice taste quality evaluation criteria what is it? Japan Association of grain testing as a fair identification of rice taste quality agencies, through physical chemistry and sensory tests to integrate