题目内容
Factors that influence the heat transfer into or out of the product are ( ).
查看答案
搜索结果不匹配？点我反馈
更多问题
The most heat resistant microbe in canned foods is( ).
( )is defined as the time required to achieve a stated reduction in the microbial population at a given temperature.
( ) provide a good alternative, as they can withstand higher temperatures(up to 75℃), operate at a wide pH range (1 to 13), and have reasonable chlorine resistance (up to 50 ppm chlorine).
There are two parameters used to describe the thermal resistance of a microbial specie in an elevated temperature environment they are ( ).
微信支付 
支付宝支付