禽肉的营养特点（）
A.脂肪含量少
B.脂肪熔点低
C.含氮浸出物少
D.蛋白质的氨基酸组成接近人体需要
E.易消化吸收
参考答案：A, B, D, E
我国古典四大名著中的《红楼梦》的作者是（）时代的人。
We are sure that () to do this face to face, he would find it difficult to express himself without losing his temper.
A. were he to try
B. would he try
C. was he trying
D. if he tries
