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关注：1
2013-05-23 12:21
求翻译：以酒含量、盐分、pH、香料等因素处理，研究大头菜风味的变化，确定最适宜的配方，达到低亚硝酸盐含量的同时，能过拥有更好的口感。是什么意思？ 待解决
 悬赏分：1
- 离问题结束还有
以酒含量、盐分、pH、香料等因素处理，研究大头菜风味的变化，确定最适宜的配方，达到低亚硝酸盐含量的同时，能过拥有更好的口感。
问题补充： |
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2013-05-23 12:21:38
To study the changes of turnip flavor, alcohol content, salinity, ph, spices and other factors treatment, to determine the most appropriate formula to achieve the low nitrite content at the same time, can have a better taste.
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2013-05-23 12:23:18
In order to alcohol content, salt, spices, etc. , pH dealing with research, head of the flavors change, determine the most appropriate formula, has reached a low nitrite content, will be able to 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, achieved the drooping nitrate content at the same time, 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, reached a low of nitrite content at the same time, to have a better taste.
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2013-05-23 12:28:18
正在翻译，请等待...
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