5腰肉JapaneseBeefGrading日本牛肉的的等级Beefcarcassesarecutor"ribbed"betweenthesixthandseventhrib.屠宰后的牛牛将会自第第六和第七七根肋骨出出切割Therearethreeyieldgrades:A,B,andC-classifiedbyyieldpercentagesestimatedbyanequation.三种产量等等级:A,B和C-按产量百分分比分类,,按综合体体评估Therearefive...
The graph lines in Figure 7 denotes 5-levels of percentages of people perceiving the acceleration effect. (i.e., AIJ H-10, H-30, H-50, H-70, H-90) were the number denotes the percentage of people perceived the effect. The higher the plotted position of a building's response on ...