juiciness信息详情
n.多汁，多汁性
iciness───n.冰冷，如冰；冰冷的性质
juiceless───无汁的；少汁液的
juiciest───多汁的（juicy的最高级）
jumpiness───n.易变；跳动
junkiness───垃圾
priciness───价格
spiciness───n.香馥；富于香料；辛辣
bounciness───反弹力；活力
airiness───n.通风；空虚；微妙
Juiciness increases flavour, helps soften meat - making it easier to chew, and stimulates saliva production in the mouth.───汁可增强肉质风味，可使肉柔软-易于咀嚼，刺激口腔内唾液的产生。
Meat aging can increase water retention and therefore increases juiciness.───肉的老化可提高保水性，因而增强多汁性。
Marbling has a beneficial effect on juiciness and flavour of meat.───大理石纹对肉质的多汁性和风味具有益影响。
Juiciness depends on the amount of water retained in a cooked meat product.───多汁性取决于在烹制过程中肉类所含的水分。
Juiciness increases flavour, helps soften meat - making it easier to chew, and stimulates saliva production in the mouth.───多汁可增强肉质风味，可使肉柔软-易于咀嚼，刺激口腔内唾液的产生。
Water retention and lipid content determine juiciness.───保水性和脂质含量决定着肉质的多汁性。
When cooked, this meat lacks the juiciness of normal meat.───被烹饪时，这些肉缺乏正常猪肉的汁液。