题目内容
The most resistant microbe in canned foods is ______ , so food processors must use a time-temperature combination adequate to kill this microbe.
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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.
The minimum pasteurization process of milk in batch operation has been established as ______ ℃ for ______ minutes.
The ______ is the time in minutes at a specified temperature to reduce the number of microorganisms by one log cycle.
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