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Meanwhile, the smoke and odour produced during a roast are combinations of organic constituents volatised at roasting temperatures and steam produced when the roast is quenched with water.

Bruce 发表于 2024-11-29 11:22:58 [显示全部楼层] 回帖奖励 阅读模式 关闭右栏 0 8
Meanwhile, the smoke and odour produced during a roast are combinations of organic constituents volatised at roasting temperatures and steam produced when the roast is quenched with water.
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