Chilled and frozen meat products require an uninterrupted cold chain during storage, transportation and display and have a short shelf life.
冷藏肉制品和冷冻肉制品在储藏、运输和陈放期间要求冷链不间断，而货架寿命并不长。
Texture and flavor of fish deteriorate during storage because of lipid oxidation, so the shelf life of frozen fish become short.
脂肪氧化不仅可缩短保存期，还可引起鱼肉质地、风味变差。
White particles which appeared on the surface of beans and the wall of bottles, during the shelf life of broad bean paste were investigated.
成品蚕豆酱随着货架期的延长，在豆瓣表面及其瓶壁上会出现一些乳白色硬质圆粒状小点，有时呈较大的片状结构。
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