「SPOILAGE」の共起表現一覧(1語右で並び替え)
該当件数 : 18件
| ticides) and microbiological tests (e.g., for | spoilage agents or biological threat agents). |
| xtend shelf life by suppressing Gram-positive | spoilage and pathogenic bacteria. |
| ity produced by fermentation helps to prevent | spoilage and thus provided a means for milk products t |
| al action and is effective at inhibiting most | spoilage and pathogenic bacteria. |
| ting "must" to a level where many undesirable | spoilage bacteria cannot live, and acting as a preserv |
| beer made with hops lasts longer and resists | spoilage better than that made with gruit. |
| To prevent | spoilage, Hanaya either slightly cooked or marinated t |
| ot springs, ocean sediment, and is a cause of | spoilage in food products. |
| on time of lambic beers increases the risk of | spoilage, lambic brewers still use large amounts of ho |
| actic acid bacteria (commonly associated with | spoilage), Listeria monocytogenes (a known pathogen), |
| Saccharomyces cause food | spoilage of sugar-rich foods, such as maple sap, syrup |
| a significant quantity of fusel alcohols, or | spoilage of the finished beer by other organisms. |
| ly unregulated, leading to the possibility of | spoilage or pilferage. |
| dairy products are nonetheless susceptible to | spoilage, primarily caused by yeasts or molds |
| nsider brett to be responsible for 90% of the | spoilage problems in premium red wines. |
| To prevent this possible oxidation and | spoilage wineries will regularly "top up" the barrels |
| omyces bruxellensis is generally considered a | spoilage yeast and is often referred to as brett. |
| lacement to sulfur dioxide, inactivating wine | spoilage yeasts such as Brettanomyces. |
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