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【判断题】
影响熏煮香肠类产品的颜色主要因素有肉的腌制、烟熏、添加剂、食用色素等，腌制、烟熏属于工艺控制的范畴，添加剂、食用色素则是配方设计的重点。
A.
正确
B.
错误
参考答案：
参考解析：
刷刷题刷刷变学霸
举一反三
【单选题】Many Americans harbor a grossly distorted and exaggerated view of most of the risks surrounding food．Fergus Clydesdale, head of the department of food science and nutrition at the University of Massac...
A.
They overlook the risks of the food they eat.
B.
They overestimate the hazards of their food.
C.
They are overoptimistic about the safety of their food.
D.
They overstate the government's interference with the food industry.
【单选题】属于泌尿系统CT扫描范畴的是： ①.肝胆CT扫描 ②.肾脏CT扫描 ③.胰腺CT扫描 ④.膀胱CT扫描 ⑤.输尿管CT扫描
A.
①②③
B.
②③④
C.
③④⑤
D.
①③⑤
E.
②④⑤