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新型火腿风味调味料的研究与开发 被引量：3

Study and development of new type flavoring for ham
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摘要 阐述了金华火腿风味料风味的特点及其传统生产工艺,分析了生产过程中存在的主要问题,并对解决问题的方法进行了讨论。重点介绍了新型火腿风味调味料的研究与开发。 The flavor characteristics and traditional processing techniques of the Jinhua ham flavoring were introduced in this paper. The primary problems existed in the procession and the corresponding resolvent methods were discussed. The research and development of the new ham flavoing were recommended.
作者 王三丽 郇延军 张国农
机构地区 江南大学食品学院
出处 《肉类工业》 2007年第8期16-19,共4页 Meat Industry
关键词 金华火腿 风味调味料 研究 开发 Jinhua ham flavoring research development
分类号 TS264 [轻工技术与工程—发酵工程]
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参考文献12

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二级参考文献6

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共引文献54

同被引文献43

引证文献3

二级引证文献19

肉类工业
2007年 第8期

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