Note that while foods produced using process 1 may enter the danger zone, they are neither cooked to destroy pathogens, nor are they hot held.

 
  • 說(shuō)明:當食品用第1種方式處理時(shí)也會(huì )進(jìn)入危害帶,但它們既沒(méi)有被烹調到可以破壞病原體,也沒(méi)有在熱的條件下被保存。
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