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Exposure to low-intensity gamma radiation slows the rate of growth of the spoilage microorganisms in food in much the same way that the low heat used in pasteurization _____ the spoilage action of the microorganisms in milk.
A.precludes
B.initiates
C.inhibits
D.isolates
E.purifies
A.precludes
B.initiates
C.inhibits
D.isolates
E.purifies
| 重点单词 | 查看全部解释 | |||
| pasteurization | [,pæstərai'zeiʃən] | |||
| spoilage | ['spɔilidʒ] | |||
| radiation | [.reidi'eiʃən] | |||
| exposure | [iks'pəuʒə] |
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