食品包装与方法

食品品质 Food Quality

食品氧化 Food Oxidation

食品微生物 Food Microorganism

食品营养 Food Nutrition

高温杀菌 High Temperature Sterilization

蒸煮袋 Retortable Pouch

冻结 Freezing

化学防腐 Chemical Preservation

辐照防腐 Radiation Asepsis

食品添加剂 Food Additiue

微波灭菌 Micvowave Sterilization

食品脱水 Food Dehydration

食品腌渍防腐 Food Preservation

食品褐变变色 Food Browning

非酶褐变 Non-Enzymaticbrowning

渗透性 Permeability

饱和吸湿量 Saturated Moisture Content

环境因素 Environmental Factor

食品冷藏 Refrigerated Storage of Food

水分活度 Water Actiuity

冷冻调理食品 Frozen Prepared Food

低温贮藏 Low-temperature Storage

冷藏 Refrigerated Storage

冰温贮藏 Ice-temperature Storage

化学防腐剂 Chemical Preservative

辐射剂量 Radiatiue Dosage (or Dosage of Radition)

杀菌剂 Fungicide

微波辐射 Microwaue Radiation

食品浓缩 Food Concentration

食品烟熏防腐 Fumigation Asepsis of Food

酶促褐变 Enzymatic Browning

油脂氧化 Oxidation of Fat and Oils

食品吸湿 Moisture absorbability of food

临界水分值 Critical Moisture Content