罗宋汤可以用烘烤过的苹果和熏鹅脯来提味。
Borscht can be spiced up with roasted apples and smoked goose breast.
据悉，用来酿造这种啤酒的粘土罐有一股烘烤过的动物粪便的味道。
The ale is brewed in clay pots with traces of baked animal droppings.
等可以拿上桌子的时候，将蛋糕盘的边拿走，用烘烤过的切片杏仁装饰。
When ready to serve, remove the sides from the pan and garnish with toasted slivered almonds.
最有名的中国风汉堡或许是肉夹馍——烘烤过的白吉馍里塞满了切碎的炖肉。
The best-known Chinese-style burger perhaps is Roujiamo — shredded braised meat stuffed in baked leavened bread.
于精心烘烤过的木桶中陈置9个月，令此酒如丝般柔和的单宁口感更加突出。
The finely toasted barrels in which the wine was kept for 9 months, enhance the wine silky tannins.
爱沙尼亚的Kama(一种磨碎和烘烤过的谷物的混合食品，包括豌豆粉)加入酪乳或者酸乳酒更健康，值得品尝。
Estonia's kama (a mixture of ground and roasted grains, including pea flour) added to chilled buttermilk or kefir is healthier and a taste well worth acquiring.
研究人员发现，把红脂乳香树的果实在200度的温度下烘烤20分钟，它们会表现出同烘烤过的咖啡豆类似的极不稳定的化学特征。
The researchers found that when they roasted the P. terebinthus nuts for 20 minutes at 200 degrees they started to show a volatile chemical profile similar to roasted coffee beans.
能耐受加热过的，但是不能耐受未加热的牛奶的被试者，连续给予商店购买的加热过的或家中烘烤过的含奶的制品3个月，然后对其重新评估。
Subjects with tolerance to heated, but not unheated, milk continued to receive heated store-bought or home-baked products containing milk for 3 months and were then reassessed.
科学家并不知道是什么导致丙烯酰胺的形成，但是他们相信它是在烘焙、油煎、烧烤或烘烤过程中产生的一种化学物质。
Scientists do not know what causes acrylamide to form but they believe it occurs as a result of a chemical process during baking, frying, or grilling.
一般坚果通常都要烤过之后再吃，而烘烤会降低坚果中抗氧化物质的质量。
But roasting reduces the quality of the antioxidants in nuts.
科学家并不确定是什么导致丙烯酰胺的形成，但是他们相信这是在烘焙，油煎，烧烤或烘烤过程中产生的一种化学物质。
Scientists do not know exactly what causes acrylamide to form but they believe it occurs as a result of a chemical process during baking, frying, grilling or toasting.
为了掌握密集烘烤中烟叶色素和水分变化规律，提高烟叶烘烤质量，研究了密集烘烤过程中烟叶水分和色素含量的动态变化。
To master the laws of changes of pigment and moisture in the cured tobacco leaves during bulk curing process and increase the quality of the cured tobacco leaves.
研究了烟叶烘烤过程中某些生理变化及与水分动态的关系。
The moisture content change and some physiological mechanism in tobacco leaf during flue curing process were studied.
深入研究和全面了解烟叶在烘烤过程的生理生化变化规律，对提高烤烟的品质具有极其重要的作用。
It was very important for the improvement of the cured tobacco leaf quality to study deeply the regularity of the physiological and biochemical change in tobacco leaf during the curing process.
随着烘烤过程的进展，水分的散失，脂氧合酶活性在0 - 24小时期间缓慢上升，在24 -48小时期间急剧上升。
It was found out that during fiu-cured, with the proceeding of curing, the disappear of the water, the lox activities increase slowly during 0-24 hour. It increase quickly during 24-48 hour.
具有使用安全、卫生、方便的特点，加热烘烤过程中无烟无火无污染。
The utility model has the advantages of high safety, sanitation, and convenience. The utility model has no smoke, no fire and no pollution in the heating and baking process.
说明在密集烘烤过程中，烟叶水分含量变化和各种物质的变化不一致。
The results indicated that during the bulk curing process, the change of water content in leaves was different from the change of chemical compositions.
研究了烟叶烘烤过程中某些生理变化及与水分动态的关系 。
Research on the application of compressed straw stalk in tobacco curing process;
研究了烟叶烘烤过程中某些生理变化及与水分动态的关系 。
Research on the application of compressed straw stalk in tobacco curing process;
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