缔合液体;
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。
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;
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