While the longer baking time breaks down some nutritive value, minerals and vitamins stay in the casserole, and veggies make a moister meat loaf.

虽然长时间的烘烤会使一些营养成分分解，但矿物质和维生素仍然留在烤盘里，而且蔬菜还会使肉排变得多汁柔嫩。

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Sedimentation value, hardness, protein content and baking volume were not significantly different at the different planting density.

不同种植密度处理间沉降值、硬度、蛋白质含量和烘烤体积均无显著差异。

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With the sowing stage delayed, sedimentation value and protein content were significantly decreased, but there was no difference between the hardness and baking volume.

随播期的推迟，沉降值和蛋白质含量均显著下降，但硬度和烘烤体积在不同播期间无显著差异。

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