题目内容
影响微生物低温致死的因素有______ 、______ 、______ 、______ 和______ 。
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食品感官鉴品的分析或描述性检验常用的方法有______ 、______ 和______ 。
Depending on the product and the use of the product, heat can be used to create varying degrees of preservation including______ ,______ ,______ and______ .
During thermal processing of food, many factors influence the heat resistance of microbial, include ,______ ,______ ,______ ，and______
Factors that influence the heat transfer into or out of the product are ( ).
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