《蛋制品检测法》要求所有商用的蛋制品必须经过巴氏杀菌处理。
The law requires that all egg products distributed for consumption be pasteurized.
干蛋白是通过干燥的形式在指定时间和温度下用巴氏杀菌处理的。
Dried whites are pasteurized by heating in the dried form, again for a specified time and at a minimum required temperature.
干蛋白是通过干燥的形式在指定时间和温度下用巴氏杀菌处理的。
Dried egg whites are pasteurized by heating in the dried form, again for a specified time and at a minimum required temperature.
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