摘要
肉类食品风味因地域、国家、民族而异,呈现多样化。本文以肉类食品、肉类风味的形成以及影响因素为研究对象,通过对比研究,分析了国内外近年来在这些方面的研究进展。
Meat flavor differs diversified from region to region, differs diversified from state to state, from nation to nation. In this paper,the formation of meat flavor and factors will be researched, through comparative study, the domestic and foreign research in recent years, progress in these areas will be analysised.
出处
《肉类研究》
2010年第12期3-8,共6页
Meat Research
