| 天然鸡肉风味研究进展 |
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| 引用本文： | 蔡凤英,王金水,刘进玺,史军. 天然鸡肉风味研究进展[J]. 中国调味品, 2007, 0(7): 17-19,29 |
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| 作者姓名： | 蔡凤英 王金水 刘进玺 史军 |
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| 作者单位： | 河南工业大学,郑州,450052 |
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| 摘 要： | 介绍了肉味及其肉味香精研究进展,以及对鸡肉风味的成香、成味机理的研究进行了概括,并分析和总结了影响香味的因素。
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| 关 键 词： | 鸡肉风味 香精 调味基料 |
| 文章编号： | 1000-9973（2007）07-0017-03 |
| 修稿时间： | 2007-02-10 |
Progress on natural chicken flavor |
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| Cai Fengying et al.. Progress on natural chicken flavor[J]. China Condiment, 2007, 0(7): 17-19,29 |
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| Authors: | Cai Fengying et al. |
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| Affiliation: | Cai Fengying et al. |
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| Abstract: | Essence is the necessary and important material of processing and manufactureing food.The paper introduces the studying development of meat flavour and meat flavour essence,summaries the study on mechanism to chicken flavour,analyzes and sums up the influency facts on aroma. |
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| Keywords: | chicken flavor essence condiments |
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