This study investigated fresh milk, fermented milk and milk powder, show that the transmission of light, oxygen gas, water vapor are the main factors influencing quality of dairy products.
通过对鲜乳、发酵乳和乳粉三大类进行介绍，说明光照和氧气、水蒸气的渗透是乳品品质的主要影响因素。
Preference is given to vegetables and seafood, with a key role also being played by dairy products, nuts and other products that make up a light form of cooking.
我们更偏爱蔬食和海鲜，奶制品、坚果以及其他组成易消化饮食的食材。
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