采用多种国际封口标准，对产品形成多层安全保护，延长产品保质期。
Products are protected completely according to International standards so as to prolong its date of expiration.
指出了乳糖对改善鱿鱼丝风味、降低水分活度、延长产品保质期等方面有较好的作用。
The result shows that the lactose can improve the flavor, reduce the water active, and extend the produces shelf life of squid shreds.
本文对乳糖在脱水蔬菜和水产品中应用时，在保持产品的色泽、改善产品质地和风味、延长产品保质期、降低脱水蔬菜返霜现象的发生等方面的作用进行了分析。
The paper analyses the effect of lactose on colors, flavor, extending the produces shelf life, and lowering the chance of returned frost when lactose is applied in dehydrated vegetable and sea foods.
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