2. These compounds are generated during the bacterial decay of food proteins and are an indirect measurement of the extent of food
spoilage.
这些化学物质是食物中蛋白质因细菌生长***而产生的,是食物变质程度的一种间接衡量指标。
3. Detection of pathogenic and
spoilage micro-organism in foods by DNA probe has the advantages of high specificity, sensitivity, simple and time-saving.
用基因探针技术检测食品中的有害微生物具有特异性强、灵敏度高和操作简便、省时等优点。