缔合液体;
The hazards associated with liquid oxygen are exposure to cold temperatures that can cause severe burns;
同液氧相联系的危险有:会导致严重冻伤的低温暴露;
Pasteurization is most often associated with liquid foods, while blanching is most often associated with solid foods.
巴氏杀菌通常用在液态食品上,而热烫通常用在固态食品上。
简答网 · 初中英语作文
简答网 · 双语新闻
简答网 · 四六级英语
简答网 · 英语阅读
简答网 · 高考英语