在栅栏技术的基础上结合微生物预测技术和HACCP技术使传统肉制品更易于保藏。
Combined with predictive microbiological technology and HACCP, the hurdle technology can make the traditional meat products much easier to preserve.
研究了不同超高压处理对鲜、熟牛肉的感观特性、保藏性和残存微生物的影响。
The quality of sensory and preservation and remanet microbe of fresh and cooked beef treated by different ultra-high pressure was investigated.
菌种资源保藏是微生物学及相关学科研究的基础。
The preservation of culture is the base of microbiology research and correlative specialty.
在食品中微生物生长的结果或者是使食品得以保藏或者是变坏，主要取决于食品中含有的微生物及其贮藏条件。
Microbial growth in foods can result in either preservation or spoilage, depending on the microorganisms involved and the food storage conditions.
本书涉及的内容包括：食品的保藏、食品的包装、微生物加工的益处和风险、加工的安全性。
Topics include methods of food preservation, food packaging, benefits and risks of microorganisms and process safety.
研究了微生物菌株在真空冷冻干燥保藏中，不同浓度的保护剂和不同冻干温度对存活性的影响。
Viability of freeze dry method microbial strains by using different concentrate of protectant and different freeze temperature was examined.
超高压的这些生物学效应，使其不仅可以应用到食品杀菌、保藏及某些加工过程，而且在微生物菌种诱变方面具有很大的应用潜力。
Ultra high pressure not only can be applied into food sterilization, conserving and some processing, but also would play a important role in mutation breeding of microbe.
超高压的这些生物学效应，使其不仅可以应用到食品杀菌、保藏及某些加工过程，而且在微生物菌种诱变方面具有很大的应用潜力。
Ultra high pressure not only can be applied into food sterilization, conserving and some processing, but also would play a important role in mutation breeding of microbe.
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