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關注：1
2013-05-23 12:21
求翻譯：以酒含量、鹽分、pH、香料等因素處理，研究大頭菜風味的變化，確定最適宜的配方，確保腌制過程中，在將低亞硝酸鹽含量的同時，能過擁有更好的口感。是什么意思？ 待解決
 懸賞分：1
- 離問題結束還有
以酒含量、鹽分、pH、香料等因素處理，研究大頭菜風味的變化，確定最適宜的配方，確保腌制過程中，在將低亞硝酸鹽含量的同時，能過擁有更好的口感。
問題補充： |
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2013-05-23 12:21:38
Processing of turnip flavor changes in alcohol content, salinity, ph, spices and other factors, to determine the most appropriate formula to ensure that the curing process, while the low nitrite content can have a better taste.
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2013-05-23 12:23:18
In order to alcohol content, salt, spices, etc. , pH processing, research head flavors change, determine the most appropriate for a marinade recipe, make sure that in the process will be in the low nitrite content, can have a better taste.
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2013-05-23 12:24:58
By factor processing and so on liquor content, salinity, pH, spice, the research rutabaga flavor change, determined is suitable the formula, guarantees in the salt system process, while drooping nitrate content, can have a better feeling in the mouth.
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2013-05-23 12:26:38
Wine content, salinity, pH, spices, and other factors, research Kohlrabi flavor change, determine the most appropriate formula, ensuring that in the pickling process, low nitrite content at the same time, to have a better taste.
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2013-05-23 12:28:18
正在翻譯，請等待...
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