食品品質(zhì) Food Quality

    食品氧化 Food Oxidation

    食品微生物 Food Microorganism

    食品營(yíng)養(yǎng) Food Nutrition

    高溫殺菌 High Temperature Sterilization

    蒸煮袋 Retortable Pouch

    凍結(jié) Freezing

    化學(xué)防腐 Chemical Preservation

    輻照防腐 Radiation Asepsis

    食品添加劑 Food Additiue

    微波滅菌 Micvowave Sterilization

    食品脫水 Food Dehydration

    食品腌漬防腐 Food Preservation

    食品褐變變色 Food Browning

    非酶褐變 Non-Enzymaticbrowning

    滲透性 Permeability

    飽和吸濕量 Saturated Moisture Content

    環(huán)境因素 Environmental Factor

    食品冷藏 Refrigerated Storage of Food

    水分活度 Water Actiuity

    冷凍調(diào)理食品 Frozen Prepared Food

    低溫貯藏 Low-temperature Storage

    冷藏 Refrigerated Storage

    冰溫貯藏 Ice-temperature Storage

    化學(xué)防腐劑 Chemical Preservative

    輻射劑量 Radiatiue Dosage (or Dosage of Radition)

    殺菌劑 Fungicide

    微波輻射 Microwaue Radiation

    食品濃縮 Food Concentration

    食品煙熏防腐 Fumigation Asepsis of Food

    酶促褐變 Enzymatic Browning

    油脂氧化 Oxidation of Fat and Oils

    食品吸濕 Moisture absorbability of food

    臨界水分值 Critical Moisture Content