moisture of the carrot
胡萝卜的水分
以上为机器翻译结果,长、整句建议使用 人工翻译 。
The effect of frying temperature and vacuum degree on moisture content, oil content, color and texture of Fried carrot chips were investigated in this study.
主要研究了油炸温度和真空度对胡萝卜片水分质量分数、脂肪质量分数、色泽及质构的影响。
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