| 扇贝香味料的研究 |
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| 引用本文： | 李钐.扇贝香味料的研究[J].食品工业科技,2000(2):61-62. |
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| 作者姓名： | 李钐 |
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| 作者单位： | 青岛大学天然色素研究所,青岛,266071 |
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| 摘 要： | 扇贝香味料是以新鲜扇贝汁为原料精制而成的。本文探讨了控制扇贝香味料质量的方法,确定了最佳工艺路线。
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| 关 键 词： | 扇贝 香味料 |
Study on the flavour of scallop |
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| Li Shan.Study on the flavour of scallop[J].Science and Technology of Food Industry,2000(2):61-62. |
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| Authors: | Li Shan |
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| Abstract: | The scallop flavour was extraoted and refined from the fresh scallop juice. In order to choose the best method of extraction and refining,the optimum processing parameters were determined by the study of the effects of some factors (content of water,temperature etc) on the quality of scallop flavour in this paper. |
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| Keywords: | scallop flavour |
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