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 Reportable Pouch
冻结 Freezing
化学防腐 Chemical Preservation
辐照防腐 Radiation Asepsis
食品添加剂 Food Additive
微波灭菌 Microwave Sterilization
食品脱水 Food Dehydration
食品腌渍防腐 Food Preservation
食品褐变变色 Food Browning
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
包装标准与法规 Package Standards and Statntes
包装有效期 Shelf Life of Package, Package life
食品包装 Food Packaging 绿色包装 Green Packaging
脂肪 Protein 蛋白质 Non Fat Milk Solid 非脂乳固体 Energy 能量 KJ 千焦 Standard Code 产品标准号
Stay fresh without refrigeration. 未开启前 常温 避光保存
Keep refrigerated at 2-6·C and consume as soon as possible after opening. 开启之后请贮存于2－6·C 并尽快饮用
Shelf Life:30 days 保质期:常温密闭条件下30天 Direct drink. If heating please get rid of package.可直接饮用，如需热饮，建议不要带包装加热
Please Dispose Properly. 保持环境情节 请勿乱抛空包 yoghurt with big fruit pieces 大果粒酸牛奶 Black tea&Strawberry&Nata 红茶＋草莓＋椰果
水分活度 Water Activity
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 Radiation Dosage (or Dosage of Radiation)
杀菌剂 Fungicide
微波辐射 Microwave 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
包装设计 Package Design
包装策略 Package Tactics
销售包装 Sales (or Consumer) Package
出口包装 Export Package 礼品包装 Gift Package
泡罩包装 Blister Package 包装材料 Packaging Materials
包装科学与技术 Packaging Science and Technology
包装工程 Packaging Engineering
包装测试 Package Testing
包半装潢 Package Decorating
以上就是部分食品包装袋中英文对比，希望对大家以后购买进口食品有帮助。立本包装专业生产食品包装袋，产品远销国外，国际品质保证。