预煮锅,热烫锅;
The blanching treatments were optimized to improve bath the texture and color of canned green bean and endive.
对热烫条件的优化可同时改善罐藏青刀豆和苣荬菜的质构和颜色。
纳米英语 · 双语娱乐资讯
纳米英语 · 双语新闻