The changes of hygroscopicity and tensile performance of wool fibers were studied after the treatment of hightemperaturesteaming and high-temperature hot water cooking.
本文研究了羊毛纤维经高温蒸汽及高温水煮处理后的吸湿性能与拉伸性能的变化。
2
This is important because you must cook at a hightemperature to avoid stewing or steaming your ingredients.
这很重要,因为你必须库克在高温下,以避免或蒸炖的成分。
3
Under two cooking styles, hightemperature frying and steaming, flavonoids content both increase after cooking, compared with fresh vegetables.