spoilage

1. Protects inventories from waste, spoilage and theft.: 保护库存物品免受浪费、毁坏和偷盗。

2. Check fridges and area thoroughly to avoid spoilage.: 为防止食品变质，要全面检查冰箱及工作场地。

3. Check fridges and area thoroughly to avoid spoilage.: 为防止事物变质，要全面检查冰箱及工作场地。

4. Check fridge and Products thoroughly to avoid spoilage.: 为防止食品变质，要彻底检查冰箱。

5. Check fridge and products thoroughly to avoid spoilage.: 为避免食品变质，要彻底检查冰箱。

6. There are also smells associated with spoilage in wine.: 葡萄酒中也会闻到破败气味。

7. However, spices also Can contain pathogenic and spoilage organisms.: 然而，调味料也含有病原菌和变质菌类。

8. In calculating profit, retailers must allow for breakage and spoilage.: 计算利润时，零售商们必须考虑到破碎和损坏情况。

9. Various methods are employed by dairies to prevent raw milk spoilage in silos.: 乳品厂已采用各种方法来防止原料乳在地下室变质。

10. These threats include both naturally-occurring spoilage bacteria and pathogens.: 这些威胁包括自然发生的细菌和其他病原体导致的变质。

11. Monitors and investigates spoilage and recommends appropriate actions to reduce.: 监督和调查损坏的物品并提供减少损坏的建议。

12. The loss of merchandise through such causes as shoplifting, breakage, and spoilage.: 存货损毁是由于入店行窃、破坏和废品等原因造成的商品损失。

13. 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。

14. Food composition is a critical intrinsic factor that influences the spoilage process.: 食品的成分是一个至关重要的内在因素，它影响食品变质的过程。

15. To control and reduce overall levels of material inventories and production spoilage.: 控制和减少物料库存和生产损耗。

16. DependIng on the major substrate present In food, different types of spoilage may occur.: 发生何种类型的变质主要取决于食品中基质的类型。

17. The principal methods of avoiding spoilage are the use of pure yeast strains as starters.: 防止啤酒变坏的主要方法是用纯酵母菌株发酵。

18. Food spoilage problems occur with minimally processed, concentrated frozen citrus products.: 食品的变质也发生在轻微加工的、浓缩冷冻的柑橘制品中。

19. 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，并能防止不当的贮存或腐坏发生。

20. Spoilage bacteria do not cause illness but reduce shelf life and consumer acceptability of foods.: 损坏细菌不引起疾病但减少保存期限和消费者对食品的可接受性。

21. Objective Exploring the feasibility of RAPD technique for identification of food spoilage yeast.: 目的探索采用RAPD技术对食品污染酵母进行分类鉴定的可行性。

22. 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的手段。

23. 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—保护产品不被破坏或损坏。

24. Carbonation: Addition of carbon dioxide gas to a Beverage, imparting sparkle and a tangy taste and preventing spoilage.: 碳化作用：在饮料中添加二氧化碳气体，给予气泡和酸味，并防止腐坏。

25. Oxygen reacts preferentially with BHA or BHT rather than oxidizing fats or oils, thereby protecting them from spoilage.: 氧气优先与叔丁基羟基茴香醚（BHA）或二叔丁基对甲酚（BHT）反应，而不是和油脂反应，因此能防止它们变坏。

26. Aseptic preservation in tank is an advanced technology to prevent spoilage of half-finished fruit and vegetable products.: 大容器无菌保藏是果蔬半成品保藏的新技术，适用于番茄酱、蔬菜汁等。

27. To monitor and fully implement the portion control established with the recipe CARDS test. To minimize waste and spoilage.: 监督并全面实施根据配料卡进行分量控制，使浪费和变质最小化。

28. That would have allowed air to circulate, reducing the risk of fungal spoilage and providing some protection against rodents.: 这样的设计可以保证空气流通、减小真菌腐化谷物并阻止一些啮齿类动物破坏谷物。

29. That would have allowed air to circulate, reducing the risk of fungal spoilage and providing some protection against rodents.: 这样的设计可以保证空气流通、减小真菌腐化谷物并阻止一些啮齿类动物破坏谷物。

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