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- 建筑九大员继续教育
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1.aroma
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2.excellent aroma
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3.Color, aroma and _________ are three essential considerations of Chinese cuisine.
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4.The ______________ aroma of roasted meat in the arena was a cruel reminder of survival--and death--just
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5.Which of the following aroma components does not belong to terpenoids?
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6.Generally speaking, there are three essential standards by which Chinese cooking is judged, namely, color, aroma
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7.The dishes are complete with color , aroma , taste and appearance Thank you very much for your invitation
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8.There’s just something different about whisky, especially Scotch – the colour, the aroma, and it’s really