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关注：1
2013-05-23 12:21
求翻译：Therefore reduction of NaCl levels without partial replacement may increase the aw of a food product via the reduction of water binding solute in the water phase of the food product, leading to a reduction of the microbial stability是什么意思？ 待解决
 悬赏分：1
- 离问题结束还有
Therefore reduction of NaCl levels without partial replacement may increase the aw of a food product via the reduction of water binding solute in the water phase of the food product, leading to a reduction of the microbial stability
问题补充： |
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2013-05-23 12:21:38
因此，没有替代部分氯化钠水平的降低可能通过减少食品的水相结合的水溶质在增加的食品产品的AW，从而减少微生物的稳定性
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2013-05-23 12:23:18
reduction of Therefore NaCl levels may increase without partial replacement of the AW food product via a reduction of the solute binding water in the water phase of the food product, leading to a reduction of the microbial stability
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2013-05-23 12:24:58
Therefore reduction of NaCl levels without partial replacement may increase the aw of a food product via the reduction of water binding solute in the water phase of the food product, leading to a reduction of the microbial stability
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2013-05-23 12:26:38
Therefore reduction of NaCl levels without partial replacement may increase the aw of a food product via the reduction of water binding solute in the water phase of the food product, leading to a reduction of the microbial stability
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2013-05-23 12:28:18
Therefore NaCl reduction of levels may increase without partial replacement of the AW food product via a reduction of the solute binding water in the water phase of the food product, leading to a reduction of the microbial stability;
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