During thermal sterilization of canned foods, the heating rate curve is affected by
A、characteristic of food in the can
B、size of the can
C、the location of the thermal sensor
D、initial temperature of the can
A、characteristic of food in the can
B、size of the can
C、the location of the thermal sensor
D、initial temperature of the can
A、Proportional limit
B、Elastic limit
C、Yeild point
D、Tensile strength point
B.the rate at which demand changes when price changes
C.how responsive the quantity demanded is to changes in price
D.the percentage-slope of the demand curv
E.None of these correctly defines what price elasticity of demand measures.
A、Z-spread
B、G-spread
C、option-adjusted spread
D、空
A、Structural linguistics.
B、Cognitive psychology.
C、Transformational grammar.
D、Systemetic-functional grammar.
E、Neurosciences.
A. 8.5°
B. 17°
C. 34°
D. 51°
A、Color comes from pigments
B、Flavor/aromas/off-flavor unacceptable
C、Texture softened
D、Muscle/meat tender and desirable outcome
为了保护您的账号安全,请在“简答题”公众号进行验证,点击“官网服务”-“账号验证”后输入验证码“”完成验证,验证成功后方可继续查看答案!