food microbiology

基本解釋

Attempt to Give a Good Class of Food Microbiology by Using the Courseware;
對(duì)食品預(yù)測(cè)微生物學(xué)的發(fā)展歷史、研究現(xiàn)狀和發(fā)展趨勢(shì)進(jìn)行了綜述。
Louis Pasteur established the modern era of food microbiology in 1857, when BE showed that microorganisms cause milk spoilage.
路易斯巴斯德在1857年開(kāi)創(chuàng)了現(xiàn)代食品微生物學(xué)時(shí)代，儅時(shí)他証實(shí)了微生物能導(dǎo)致嬭的變質(zhì)。
He includes more than 50 solved problems drawn from key areas of food science, namely food microbiology, food chemistry, sensory evaluation, statistical quality control, and food engineering.
從關(guān)鍵得出食品科學(xué)的領(lǐng)域，他包括超過(guò)50個(gè)解決的問(wèn)題，即食品微生物學(xué)，食品化學(xué)，感覺(jué)評(píng)估，統(tǒng)計(jì)質(zhì)量控制和食品工程。