题目内容

______ is defined as the time required to achieve a stated reduction in the microbial population at a given temperature.

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微生物的热致死率是______ 和______ 的函数。罐藏工艺中酸性食品和低酸性食品的分界线以______ 为界线。

According to______ level, canned foods include low-acid foods, medium acidity foods, and high- acid foods.

肉毒轩菌常会引起罐藏食品的平盖酸败。()

巴氏杀菌法()是在100℃以下的加热介质中的低温杀菌方法,用以杀死病原菌及芽孢细菌。()

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