1.
From a food safety and human health perspective, the commercial sterilization of foods in the low-acid category is of primary concern.
从食品安全和人类健康的角度考虑,低酸食品的商业灭菌倍受关注。
2.
Thermal processes for low-acid foods or products with pH over 4.5 are based on thermal resistance of spores of microbial pathogens.
低酸食品或pH值在4.5以上的产品的热加工是依据病原菌的芽孢的抗热性。
3.
Low acid foods, when placed in a sealed container, provide an ideal environment for the growth of Clostridium botulinurm and the production of toxin.
被密封在容器中的低酸食品提供了肉毒杆菌生长和产毒的理想环境。
4.
The thermal processes required in these situations, as well as in low-acid foods, are based on the concepts as before.
这些条件下的热处理也像低酸性食品一样是基于上述概念。
5.
food subsidies,eg to reduce the price of basic foods
食品补贴（如用以降低基本食品的价格）
6.
Food additive--Nicotinic acid
GB14757-1993食品添加剂烟酸
7.
Food additive--Folic acid
GB15570-1995食品添加剂叶酸
8.
Food additive--Benzoic acid
GB1901-1994食品添加剂苯甲酸
9.
Food additive--Sorbic acid
GB1905-1980食品添加剂山梨酸
10.
Food additive--Sodium carbonate
GB1886-1992食品添加剂碳酸钠
11.
Food additive-Butyric acid
GB11962-1989食品添加剂丁酸
12.
Food additive-Hexanoic acid
GB11963-1989食品添加剂己酸
13.
Food additive--Citric acid
GB1987-1986食品添加剂柠檬酸
14.
Food additive--Lactic acid
GB2023-1980食品添加剂乳酸
15.
Research of high protein,Low-sugar, Low-fat and expanding foods;
高蛋白、低糖、低脂膨化食品的研究
16.
Food additive--Propyl gallate
GB3263-1982食品添加剂没食子酸丙酯
17.
Low-fat foods are ideal for people who are watching their waistline.
低脂食品是要控制腰围的人的理想食品。
18.
A Theoretical Analysis on the Utility of the Consumption of Fake Food and Green Food;
假冒低劣食品与绿色食品消费的效用理论分析