The carnosine/anserine ratios of raw and cooked pork, chicken, and turkey meat are different.
生鲜及加热猪肉、鸡肉及火鸡肉之肌/甲肌比值。
The carnosine/anserine ratios of raw and cooked pork, chicken, and turkey meat are different.
生鲜及加热猪肉、鸡肉及火鸡肉之肌/甲肌比值。
明:以上例句、词性分类均由资源自动生成,部分未经过人工审核,其表达内容亦代表本软件的观点;若发现问题,欢迎向我们指正。