题目内容

Peroxides and chlorine preparations are oxidized preservatives. Sulfurous acid and its salts belong to the category of reduced preservatives.

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The following substances can be used to make fresh-keeping agent :（）.

A. Paraffin oil
B. Chitin
C. Rosin
D. Whey protein

The following water-soluble antioxidants are ( ).

A. L-ascorbic acid
B. isoascorbic acid
C. tocopherol
D. phytic acid

______ 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.