juiciness

美 [d'?us?n?s] 　英 [d'?u:s?n?s]

• n.多汁；多液
• 網(wǎng)絡(luò)多汁性；多汁程度；汁液性

反義詞

同義詞

英漢解釋

n.	1. 多汁 2. 多液

例句

Juiciness depends on the amount of water retained in a cooked meat product.

多汁性取決于在烹制過程中肉類所含的水分。

Juiciness increases flavour, helps soften meat - making it easier to chew, and stimulates saliva production in the mouth.

多汁可增強(qiáng)肉質(zhì)風(fēng)味，可使肉柔軟-易于咀嚼，刺激口腔內(nèi)唾液的產(chǎn)生。

Water retention and lipid content determine juiciness.

保水性和脂質(zhì)含量決定著肉質(zhì)的多汁性。

When cooked, this meat lacks the juiciness of normal meat.

被烹飪時(shí)，這些肉缺乏正常豬肉的汁液。

Marbling has a beneficial effect on juiciness and flavour of meat.

大理石紋對肉質(zhì)的多汁性和風(fēng)味具有益影響。