The development of deformation theory, selection and utilization of new cultivars of Y. denudate can be based on these results.

为进一步深入开展兰形变理论、新品种选育和开发利用等研究提供了科学依据。

The recipe of Wuerzburger coarse grilled bratwurst was began in 1937.The high temperature from burning charcoal browns the sausage, making the aroma from Majoram herbs come out.

沃尔夫开猪肉肠调料配比始于1937年，木炭燃产生高温对香肠行进烤制其略呈焦状，同时兰释放出香味。

The development of deformation theory, selection and utilization of new cultivars of Y. denudate can be based on these results.

为进一步展玉兰形变理论、新品种选育和发利用等研究提供了科学依据。

The recipe of Wuerzburger coarse grilled bratwurst was began in 1937.The high temperature from burning charcoal browns the sausage, making the aroma from Majoram herbs come out.

沃尔夫斯堡烧猪肉肠调料配比始于1937年，木炭燃烧产生高温对香肠行进烤制使其略呈焦状，同时使马玉兰释放出香味。

The development of deformation theory, selection and utilization of new cultivars of Y. denudate can be based on these results.

为进一步深入开展玉兰形变理论、新品种选育和开发利用等研究提供了科学依据。

The recipe of Wuerzburger coarse grilled bratwurst was began in 1937.The high temperature from burning charcoal browns the sausage, making the aroma from Majoram herbs come out.

沃尔夫斯堡烧开猪肉肠调料配比始于1937年，木炭燃烧产生高温对香肠行进烤制使其略呈焦状，同时使马玉兰释放出香味。

The development of deformation theory, selection and utilization of new cultivars of Y. denudate can be based on these results.

为进一步深入开展玉兰形变理论、选育和开发利用等研究提供了科学依据。

The recipe of Wuerzburger coarse grilled bratwurst was began in 1937.The high temperature from burning charcoal browns the sausage, making the aroma from Majoram herbs come out.

沃尔夫斯堡烧开猪肉肠调料配比始于1937年，木炭燃烧产生高温对香肠行进烤制使其略呈焦状，同时使马玉兰释放出香味。

The development of deformation theory, selection and utilization of new cultivars of Y. denudate can be based on these results.

为进一步深入开展玉兰形变理论、新品种选育和开发利用等研究提供了科学依据。

The recipe of Wuerzburger coarse grilled bratwurst was began in 1937.The high temperature from burning charcoal browns the sausage, making the aroma from Majoram herbs come out.

沃尔夫斯堡烧开猪肉肠调料配比始于1937年，木炭燃烧产生高温对香肠行进烤制使其略呈焦状，同时使马玉兰释放出香味。

The development of deformation theory, selection and utilization of new cultivars of Y. denudate can be based on these results.

为进一步深入展玉兰形变理论、新品种选发利用等研究提供了科学依据。

The recipe of Wuerzburger coarse grilled bratwurst was began in 1937.The high temperature from burning charcoal browns the sausage, making the aroma from Majoram herbs come out.

沃尔夫斯堡烧猪肉肠调料配比始于1937年，木炭燃烧产生高温对香肠行进烤制使其略呈焦状，同时使马玉兰释放出香味。

The development of deformation theory, selection and utilization of new cultivars of Y. denudate can be based on these results.

为进一步深入展玉兰形变理论、新品种选育和发利用等研究提供了科学依据。

The recipe of Wuerzburger coarse grilled bratwurst was began in 1937.The high temperature from burning charcoal browns the sausage, making the aroma from Majoram herbs come out.

沃尔夫斯猪肉肠调料配比始于1937年，木炭燃产生高温对香肠行进烤制其略呈焦状，同玉兰释放出香味。

The development of deformation theory, selection and utilization of new cultivars of Y. denudate can be based on these results.

为进一步深入开展玉兰形变理论、新品种选育和开发利用等研究提供了科学依据。

The recipe of Wuerzburger coarse grilled bratwurst was began in 1937.The high temperature from burning charcoal browns the sausage, making the aroma from Majoram herbs come out.

沃尔夫斯堡烧开猪肉肠调料配比始于1937年，木炭燃烧产生高温对香肠行进烤制使其略呈焦状，同时使马玉兰释放出香味。

The development of deformation theory, selection and utilization of new cultivars of Y. denudate can be based on these results.

为进一步深入开展玉兰形变理论、新品种选育和开发利用等研究提学依据。

The recipe of Wuerzburger coarse grilled bratwurst was began in 1937.The high temperature from burning charcoal browns the sausage, making the aroma from Majoram herbs come out.

沃尔夫斯堡烧开猪肉肠调料配比始于1937年，木炭燃烧产生高温对香肠行进烤制使其略呈焦状，同时使马玉兰释放出香味。