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Change log entry
39158 |
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Processed by:
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ycandau
(2012-01-03 13:37:44 UTC)
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Comment:
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<< review queue entry 37541 - submitted by 'richwarm' >>
奶汤一般选用鸡鸭猪骨，猪爪，猪肘、猪肚等容易让汤色泛白(脂
酸)的原料... |
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Diff:
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= 脂肪酸 脂肪酸 [zhi1 fang2 suan1] /fatty acid/ + 脂酸 脂酸 [zhi1 suan1] /see 脂肪酸[zhi1 fang2 suan1]/ |