| 新型火腿风味调味料的研究与开发 |
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| 引用本文： | 王三丽,郇延军,张国农. 新型火腿风味调味料的研究与开发[J]. 肉类工业, 2007, 0(8): 16-19 |
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| 作者姓名： | 王三丽 郇延军 张国农 |
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| 作者单位： | 江南大学食品学院,江苏无锡,214122;江南大学食品学院,江苏无锡,214122;江南大学食品学院,江苏无锡,214122 |
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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.
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| 关 键 词： | 金华火腿 风味调味料 研究 开发 |
| 收稿时间： | 2007-04-11 |
| 修稿时间： | 2007-04-11 |
Study and development of new type flavoring for ham |
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| WANG San-li,HUAN Yan-jun,ZHANG Guo-nong. Study and development of new type flavoring for ham[J]. Meat Industry, 2007, 0(8): 16-19 |
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| Authors: | WANG San-li HUAN Yan-jun ZHANG Guo-nong |
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| Affiliation: | WANG San-li HUAN Yan-jun ZHANG Guo-nong |
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| Abstract: | 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. |
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| Keywords: | Jinhua ham flavoring research development |
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