A mathematical model finds that a temperature of about 98.6 F is high enough to ward off the majority of fungal infections, but still low enough to only require a manageable level of food intake.
一种数学模型发现98.6华氏度的体温，对抵御绝大多数微生物的感染，已经足够了；而对于将食物吸收维持在一个可控水平上，也足够低。
Results the number of Drosophila bred at high temperature entering the tube and eating the food was fewer than that at normal temperature and low temperature.
结果高温环境下生长的果蝇进入可以吃到食物的离心管的数量少于正常温度和低温环境下生长的果蝇。
The production line adopts pasteurizing process. Suitable for pickled vegetables, meat products, acid milk products low temperature, jelly and other food and beverage of low temperature sterilization.
本生产流水线采用巴氏杀菌工艺。适用于腌渍菜、低温肉制品、酸豆奶制品、果冻等食品饮料的低温杀菌。
Frozen food is a kind of food produced by low temperature and fast-freezing style.
速冻食品是一种以低温快速冻结方式生产的食品。
In this text, the features of low-temperature air conditioning in the food processing workshop and the difference between ordinary air conditioning and cold storage are explained.
阐述了食品加工车间低温空调的特点及与普通空调和冷库的不同之处，对食品加工车间低温空调的有关问题进行了分析。
The fruit-vegetable crisp is a new kind of long preservable food with dehydration by low-temperature and vacuum-fry technology.
果蔬脆片是一种利用真空低温油炸技术脱去果蔬所含水分，并能长期保存的食品。
Main product series of cooked foods include four kinds of stewed meat food, low temperature meat food, high temperature meat food and western cooked meat food and over 60 varieties.
主力生产系列熟食食品，含卤肉食品、低温肉食品、高温肉食品和西式熟肉食品，共四大类，60多个品种。
Fructovegetative tablet is a kind of long-preserved food whose principle lies in removing the water contained in fruits and vegetables by low-temperature and vacuum-fry technology.
果蔬脆片是一种利用真空低温油炸技术脱去果蔬所含水分能长期保存的食品。
The invention is to solve the problems of low furnace temperature, long roasting time, and insufficient food taste in present technology.
本发明目的在于解决上述已有技术存在的炉温低、烧烤时间长、食品口味不易达到外焦里嫩程度的问题。
The Psychrophilic bacteria is one of the reasons that cause a variety of harmful effects of low temperature preserve food products.
嗜冷菌广泛存在于低温冷藏食品中，是引起低温食品多种致害的主要原因之一。
The Psychrophilic bacteria is one of the reasons that cause a variety of harmful effects of low temperature preserve food products.
嗜冷菌广泛存在于低温冷藏食品中，是引起低温食品多种致害的主要原因之一。
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