摘要
介绍了肉味及其肉味香精研究进展,以及对鸡肉风味的成香、成味机理的研究进行了概括,并分析和总结了影响香味的因素。
Essence is the necessary and important material of processing and manufactureing food. The paper introduces the studying development of meat flavour and meat flavour essence , summaries the study on mechanism to chicken flavour , analyzes and sums up the influency facts on aroma.
出处
《中国调味品》
CAS
北大核心
2007年第7期17-19,29,共4页
China Condiment
关键词
鸡肉风味
香精
调味基料
chicken flavor
essence
condiments
