题目内容
The following water-soluble antioxidants are ( ).
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______ is an important food preservation system combines salting to selectively control microorganisms and fermentation to stabilize the treated materials.
The most resistant microbe in canned foods is ______ , so food processors must use a time-temperature combination adequate to kill this microbe.
The growth of aerobes is slowed by removing the______ ; while providing ______ limits the growth of anaerobes.
______ is the amount of heat required to change the temperature of a unit mass of product a specific temperature without change in state of the material.
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