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Salted egg yolk in shape is better. It is looser hence easy to crush after steaming.
圆球状的咸蛋黄最好, 蒸熟后质感松化,易于捣碎.
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Raise the question are the high-molecular-weight yolk proteins able to enter the oocyte?
问题的提出:高相对分子质量的卵黄蛋白如何进入卵黄细胞?
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