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关注：1
2013-05-23 12:21
求翻译：It is well known that the amount of HAAs increases as temperature increases 12. Dry meat is often prepared by steaming raw pork for several hours, followed by addition of several additives, stir-frying, and dehydration.是什么意思？ 待解决
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- 离问题结束还有
It is well known that the amount of HAAs increases as temperature increases 12. Dry meat is often prepared by steaming raw pork for several hours, followed by addition of several additives, stir-frying, and dehydration.
问题补充： |
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2013-05-23 12:21:38
它公知的是杂环胺的量会增加随着温度的升高12.干肉通常是制备通过汽蒸生猪肉数小时，随后加入多种添加剂，炒，和脱水。
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2013-05-23 12:23:18
是知名的相当数量HAAs增加，当温度增量12。干肉由通入蒸汽的未加工的猪肉经常准备几个小时，跟随由几个添加剂，混乱油煎和失水的加法。
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2013-05-23 12:24:58
它是知名的相当数量HAAs增加，当温度增量12。 干肉由steaming未加工的猪肉经常准备几个小时，跟随由几个添加剂，搅动油煎和失水的加法。
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2013-05-23 12:26:38
正在翻译，请等待...
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2013-05-23 12:28:18
它著名那数量的 HAAs 随着温度的增长增加 12。干肉经常被几小时来蒸发未加工的猪肉准备，接着是若干添加剂的增加，炒，脱水。
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