Salt and nitrites inhibit bacterial growth and enhance flavor and color; sugar counteracts the hardening effect of salt and also enhances flavor.

 
  • 鹽和亞硝酸鹽會(huì )抑制細菌生長(cháng)并改善肉的風(fēng)味和色澤;糖會(huì )抵消鹽的硬化影響并能改善肉的風(fēng)味。
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