摘要
简述了肉类香精的理论基础研究发展历程及其分类;重点介绍了肉类香精在方便面及熟肉制品中的应用,并展望了肉类香精的研究开发前景。
This paper has mainly introduced the development of the theory study on meat flavor and classify. Finally. explained the application of meat flavor in convenient noodles and cooked meat products in detail and outlook of meat flavor,
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第1期245-246,共2页
Science and Technology of Food Industry
关键词
肉类香精
美拉德反应
应用
meat flavor
maillard reaction
application
