Danger Zone
取自 食品百科全书
(修订版本间差异)
| 01:37 2007年12月25日的修订版本 (编辑) Foodbk (Talk | 贡献) ←上一个 |
当前修订版本 (06:32 2010年5月21日) (编辑) (undo) Foodbk (Talk | 贡献) |
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| 第1行: | 第1行: | ||
| - | [[category:d]] | + | [[category:d]][[category:专业词汇]] |
| Danger Zone | Danger Zone | ||
| The range of temperatures at which most bacteria multiply rapidly, between 41?F and 140?F. | The range of temperatures at which most bacteria multiply rapidly, between 41?F and 140?F. | ||
当前修订版本
Danger Zone
The range of temperatures at which most bacteria multiply rapidly, between 41?F and 140?F.
