The effects of cooking temperature and time on the biochemical characteristics and textural property of Young Anchovy were investigated.
研究了不同热煮温度及时间对丁香鱼生化特性和质地的影响。
Research on the deception jamming effectiveness measurement against SAR based on textural property matching method
基于区域纹理匹配的SAR欺骗性干扰评估方法研究
A new method for deception jamming effectiveness measurement against SAR based on textural property matching method is studied.
针时SAR对抗试验评估问题,提出了一种基于区域纹理匹配的欺骗性干扰效果评估新方法。