• Protects inventories from waste, spoilage and theft.

    保护库存物品免受浪费毁坏偷盗

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  • Check fridges and area thoroughly to avoid spoilage.

    防止事物变质,要全面检查冰箱及工作场地

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  • Check fridges and area thoroughly to avoid spoilage.

    防止食品变质,要全面检查冰箱及工作场地

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  • Check fridge and Products thoroughly to avoid spoilage.

    防止食品变质,要彻底检查冰箱

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  • Check fridge and products thoroughly to avoid spoilage.

    避免食品变质,要彻底检查冰箱

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  • There are also smells associated with spoilage in wine.

    葡萄酒闻到破败气味。

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  • However, spices also Can contain pathogenic and spoilage organisms.

    然而调味料含有病原菌变质菌类。

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  • In calculating profit, retailers must allow for breakage and spoilage.

    计算利润时零售商们必须考虑破碎损坏情况

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  • Various methods are employed by dairies to prevent raw milk spoilage in silos.

    乳品厂已采用各种方法防止原料地下室变质

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  • These threats include both naturally-occurring spoilage bacteria and pathogens.

    这些威胁包括自然发生的细菌其他病原体导致的变质

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  • Monitors and investigates spoilage and recommends appropriate actions to reduce.

    监督调查损坏的物品提供减少损坏的建议。

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  • The loss of merchandise through such causes as shoplifting, breakage, and spoilage.

    存货损毁是由于入店行窃破坏废品原因造成商品损失

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  • Controls costs by minimizing spoilage, utilizing food surpluses and portion control.

    最小化浪费的成本控制,合理的利用剩余材料以及分量控制

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  • Food composition is a critical intrinsic factor that influences the spoilage process.

    食品成分一个至关重要内在因素影响食品变质的过程。

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  • To control and reduce overall levels of material inventories and production spoilage.

    控制减少物料库存生产损耗

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  • DependIng on the major substrate present In food, different types of spoilage may occur.

    发生何种类型变质主要取决于食品基质类型

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  • The principal methods of avoiding spoilage are the use of pure yeast strains as starters.

    防止啤酒变坏主要方法酵母菌发酵

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  • Food spoilage problems occur with minimally processed, concentrated frozen citrus products.

    食品变质发生轻微加工的、浓缩冷冻柑橘制品中。

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  • Nutrition education can help with some problems and may prevent improper storage or spoilage.

    营养教育可以解决一些问题防止不当贮存腐坏发生

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  • Spoilage bacteria do not cause illness but reduce shelf life and consumer acceptability of foods.

    损坏细菌引起疾病减少保存期限消费者对食品的可接受性

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  • Objective Exploring the feasibility of RAPD technique for identification of food spoilage yeast.

    目的探索采用RAPD技术食品污染酵母进行分类鉴定可行性

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  • ConclusionRAPD technique was a effective, fast and simple method for identification of food spoilage yeast.

    结论RAPD技术可以作为一种有效快速简便的对污染酵母菌进行分类鉴定手段

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  • Originally, packages were designed mostly for their functional value: they protect products from damage or spoilage.

    原先人们设计包装主要是因为包装的保护功能—保护产品不被破坏损坏。

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  • Carbonation: Addition of carbon dioxide gas to a Beverage, imparting sparkle and a tangy taste and preventing spoilage.

    碳化作用饮料中添加二氧化碳气体给予气泡酸味防止腐坏

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  • Oxygen reacts preferentially with BHA or BHT rather than oxidizing fats or oils, thereby protecting them from spoilage.

    氧气优先叔丁基羟基茴香醚(BHA二叔丁基对甲酚(BHT)反应,不是和油脂反应,因此能防止它们变坏。

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  • Aseptic preservation in tank is an advanced technology to prevent spoilage of half-finished fruit and vegetable products.

    大容器无菌保藏果蔬半成品保藏技术,适用于番茄酱、蔬菜汁等。

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  • To monitor and fully implement the portion control established with the recipe CARDS test. To minimize waste and spoilage.

    监督全面实施根据配料进行分量控制使浪费变质最小化

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  • That would have allowed air to circulate, reducing the risk of fungal spoilage and providing some protection against rodents.

    这样设计可以保证空气流通减小真菌腐化谷物阻止一些啮齿类动物破坏谷物。

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  • That would have allowed air to circulate, reducing the risk of fungal spoilage and providing some protection against rodents.

    这样设计可以保证空气流通减小真菌腐化谷物阻止一些啮齿类动物破坏谷物。

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