Lipids is very important for flavor and quality of dry-cured ham.

脂类对干腌火腿风味的影响很大。

Lipids is very important for flavor and quality of dry - cured ham.

脂类对干腌火腿风味的影响很大.

The processing course of modernization and standardization was put forward for high quality of dry-cured ham.

提出了生产高品质干腌火腿的现代化加工方法。

The processing course of modernization and standardization was put forward for high quality of dry - cured ham.

提出了生产高品质干腌火腿的现代化加工方法.