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食物的保存
8.1.3 概括食物的保存是为了阻止或延缓微生物的滋生。
8.1.4 解释后举例食物的保存法并联系微生物滋生的因素,如: 干藏;煮沸;冷藏;真空包装;腌渍;冷冻;装罐/装瓶;巴氏杀菌法;盐腌;熏制;上蜡。

 
ID: 2606874
Language: Chinese
School subject: 6年级科学
Grade/level: Grade 3
Age: 12-12
Main content: 食物的保存
Other contents: 食物的保存
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