题目内容
______ 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.
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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.
Factors that influence the heat transfer into or out of the product are ( ).
The most heat resistant microbe in canned foods is( ).
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