TK Food USES unique baking technique to blend various flavors with creativity.
传统知识的食品采用了独特的烘烤技术融合与创造性的各种口味。
The refractory material, masonry technique and baking schedule of hot metal ladle lining are improved under practical production conditions.
在实际生产条件下，对铁水罐衬的耐火材料、铁水罐衬的砌筑工艺、烘烤制度进行了改进。
The new technique employs an abundant and environmentally benign sorbent: sodium carbonate, a. k. a. kitchen-grade baking soda.
新技术采用了一种充足的、环保的吸附剂：碳酸钠，又名厨房级小苏打。
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