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Increased Storage and Nutrition Content of Processed Foods through Vacuum Packaging

机译：通过真空包装增加加工食品的储存和营养含量

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Niken Purwidiani; Pirim Setiarso; Nita Kusumawati;
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1. Status of nutrition labeling, health claims, and nutrient content claims for processed foods: 1997 Food Label and Package Survey. [J] . Brecher SJ, Bender MM, Wilkening VL, Journal of the American Dietetic Association . 2000,第9期

机译：加工食品的营养标签，健康声明和营养成分声明的状态：1997年食品标签和包装调查。
2. 2000-2001 food label and package survey: An update on prevalence of nutrition labeling and claims on processed, packaged foods. [J] . Legault L, Brandt MB, McCabe N, Journal of the American Dietetic Association . 2004,第6期

机译：2000-2001年食品标签和包装调查：营养标签的普遍性以及加工，包装食品的声明。
3. Differences in the nutritional content of baby and toddler foods with front-of-package nutrition claims issued by manufacturers v. governments/health organizations [J] . Metcalfe Amy, Elliott Charlene Public Health Nutrition . 2015,第1期

机译：制造商诉政府/卫生组织发出的具有包装前营养声明的婴儿和幼儿食品的营养含量差异
4. Increased Storage and Nutrition Content of Processed Foods through Vacuum Packaging [C] . Niken Purwidiani, Pirim Setiarso, Nita Kusumawati National Seminar on Chemistry . 2019

机译：通过真空包装增加加工食品的储存和营养含量
5. The effect of processing, frozen storage, and packaging on the iron content of mackerel, white hake, and cod. [D] . Gomez-Basauri, Juan V. 1991

机译：加工，冷冻储存和包装对鲭鱼，白鳕鱼和鳕鱼中铁含量的影响。
6. Nutritional Content According to the Presence of Front of Package Marketing Strategies: The Case of Ultra-Processed Snack Food Products Purchased in Costa Rica [O] . Tatiana Gamboa-Gamboa, Adriana Blanco-Metzler, Stefanie Vandevijvere, 2019

机译：根据包装营销策略的存在而得出的营养含量：以哥斯达黎加购买的超加工休闲食品为例
7. Nutritional Content According to the Presence of Front of Package Marketing Strategies: The Case of Ultra-Processed Snack Food Products Purchased in Costa Rica [O] . Tatiana Gamboa-Gamboa, Adriana Blanco-Metzler, Stefanie Vandevijvere, 2019

机译：营养内容根据包装营销策略前面的存在：在哥斯达黎加购买的超加工零食食品的情况
8. Use of Different Chloride Salt to Reduce the Sodium Content of Smoked Fish and Processing Requirements for Inhibition of 'Clostridium botulinum' in Vacuum-Packaged Smoked Fish [R] . Eklund, M. W. , Pelroy, G. A. , Peterson, M. E. , 1988

机译：使用不同的氯盐降低烟熏鱼的钠含量及对真空包装熏鱼中抑制“肉毒梭菌”的处理要求

Increased Storage and Nutrition Content of Processed Foods through Vacuum Packaging

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