Chinese Plate Elective 1 Chapter 2 Section 2 "Evaluation of Food Safety" ppt Learning Navigation 1. Understand the relevant knowledge of food safety. 2. Try to measure the change of nitrite content in pickles by colorimetry. [Heavy and difficult points] 1. Food safety 1. Conceptual food safety means that food should not contain _____, ____ substances or factors that may harm human health, thereby eliminating harm to consumers and their descendants _____ Hidden dangers.
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