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1.Food additives including phosphate and sodium chloride influence greatly the texture and EPN value of shellfish. They may enlarge EPN value and tender muscle at some fixed time.
磷酸盐和氯化钠等添加剂对贝类的质构和EPN值能产生显著影响,在一定时间内可提高EPN值和嫩化肌肉。收藏指正
2.Nowadays, eating is not only a matter of filling up our stomachs, but the demand for "texture" in our food overrides the basic feeding needs.
现今,人类对于“吃”的要求已不仅仅是为了裹腹而已,“口感”的满足远远超过填饱肚子的基本需求。收藏指正
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