摘要
本文从氧气造成食品变质的机理出发，对脱氧及包装技术在保持食品品质、防止酸败中的作用进行了综合分析与探讨。
roceeding from the mechanism of food deterioration resulting from oxygen, this article analyses and discusses comprehensively the function of deoxidation and packing technique in keeping food quality and preventing acidification.
