摘要
本文说明了肉制品调香调味的一些相关概念 ,着重阐述了调香调味整体设计中应考虑的诸种因素 ,强调了突出企业肉制品调香调味主体风格和特色 ,体现个性化、多样化设计的重要性。
Some concepts related to designing of the savor for meat products were illustrated.It is emphasized that the factors for designing the savor in prescription should be considered.The characteristics of a product specifically for a certain enterprise were stressed.And the importance of individuality and diversity was also emphasized.
出处
《肉类研究》
2000年第4期33-36,38,共5页
Meat Research
关键词
肉制品
调香调味
香精
鲜味剂
设计
meat product
designing of savory
essence
delicious agent
