Food with ph greater than willsupport the growth ofClostridium botulinum(肉毒杆菌).
A.4.5
B.3.7
C.3.5
D.4.7
- · 有4位网友选择 D,占比50%
- · 有2位网友选择 C,占比25%
- · 有1位网友选择 B,占比12.5%
- · 有1位网友选择 A,占比12.5%
A.4.5
B.3.7
C.3.5
D.4.7
A、起病缓慢,病程较长,病程中神志清楚,不发热
B、可有头痛,头昏,眩晕,乏力
C、眼内外肌出现瘫痪
D、可因肌肉瘫痪出现呼吸困难
E、因颈部肌肉无力出现头前倾
A、microbial spores causing spoilage
B、spores of microbial pathogens
C、spoilage
D、pathogens
A、medium acidity
B、low-acid foods
C、high- acid foods
D、None of the above
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、Color comes from pigments
B、Flavor/aromas/off-flavor unacceptable
C、Texture softened
D、Muscle/meat tender and desirable outcome
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