| 1. | Outer husked rice influencing to fine rice quality
谷外糙米对精米品质的影响 |
| 2. | Rice - determination of the potential milling yield from paddy and husked rice
稻米.稻谷和粗米出品率的测定 |
| 3. | Study on storage of husked rice and lanching quot; husiked - rice - storage project quot
研究糙米储藏特性启动我国糙米储藏工程 |
| 4. | Rice - determination of the potential milling yield from paddy and from husked rice
稻米.从脱壳糙米和糙米中可能碾磨出细米量的测定 |
| 5. | During a conventional storing period , the bacterial phase of husked rice will change , in which mould fungi increase obviously , so does the bacterial population
糙米的菌相在常规储藏期间会有明显变化，其中霉菌增加明显，带菌量也有明显增加。 |
| 6. | With the advantages as elaborated by the authors , and with the increase of low temperature silos and / or warehouses in china , it is a trend to develop husked rice storage
文中阐述了糙米储藏的优越性，提出随着我国低温粮仓的逐渐增加，以糙米为储藏方式应是发展趋势。 |
| 7. | Low temperature storage is the best method for husked rice , air conditioning storage is also nice , however quality guarantee period of the latter will be much shorter than that of the former
低温储粮法是糙米的最佳储藏法，气调储藏法也是较好的方法，但糙米储藏的保质期要比低温法短得多。 |
| 8. | The general research conditions of husked rice storage at home and abroad over the past 20 years and the quality change of husked rice during storing period were systematically presented , so as to provide basis for starting the work of husked rice storage in china
较系统地介绍了国内外近20年糙米储藏的研究概况以及糙米在储藏期间品质变化，为启动我国糙米储藏工程提供依据。 |
| 9. | During storing period the husked rice under conventional storage usually has apparent degeneration in its fatty acid content , the total acidity of water - soluble acids also changes distinctly , and the catalase activity and the germination percentage of husked rice will reduce evidently with the extension of storing duration
常规储藏的糙米在储藏期间脂肪酸含量变化明显，水溶性酸的总酸度变化也较明显，糙米的过氧化氢酶活性、糙米发芽率会因储藏时间的延长而明显降低。 |
