cooked ham造句怎么写

Effect of sodium nitrite contents,cooking temperature and time on the formation of N-nitrosamine in cooked ham and study on the corresponding correlations

he cooked hamburgers on the grill.

Study of the dynamic changes of microorganisms in sliced vacuum-packed cooked ham during storage by PCR-DGGE fingerprinting

Effect of high pressure processing on refrigerated shelf-life of sliced smoked cooked ham

The experiments show that the most important factors influencing the quality and the ratio of rabbit meat cooked ham are the quantities of saltwater . starch additives and the boiling temperature.