结果表明，冻干技术既保持了新鲜武昌鱼的风味，又提高了其营养价值；
The results were: Flavor of fresh Wuchang fish was kept after processed by freeze-drying, and nutrition was enhanced.
结果表明，冻干技术既保持了新鲜武昌鱼的风味，又提高了其营养价值；
The results were: Flavor of fresh Wuchang fish was kept after processed by freeze-drying, and nutrition was enhanced.
应用推荐