| 肉制品调香调味基础理论综述 |
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| 引用本文： | 王延平,张胜. 肉制品调香调味基础理论综述[J]. 肉类研究, 2006, 20(6): 31-32. DOI: 10.7506/rlyj1001-8123-200606009 |
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| 作者姓名： | 王延平 张胜 |
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| 作者单位： | 增城华栋调味品有限公司,广州,510660;增城华栋调味品有限公司,广州,510660 |
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| 摘 要： | 本文阐述了加工肉制品调香调味设计基本原则、基本步骤、基本技巧,并详细介绍了肉味香精的特点及正确鉴别、选择和使用的方法.
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| 关 键 词： | 肉制品 调香调味 基本原则 |
The Basic principle of flavor and savory creation in processed meat product |
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| Wang Yan-ping,Zhang Sheng. The Basic principle of flavor and savory creation in processed meat product[J]. Meat Research, 2006, 20(6): 31-32. DOI: 10.7506/rlyj1001-8123-200606009 |
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| Authors: | Wang Yan-ping Zhang Sheng |
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| Abstract: | The basic principle and skill of flavor and savory creation in processed meat product were summarized and introduced the characteristics of savory flavor and the method of identification, choice and application of savory flavor in details. |
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| Keywords: | Processed meat product flavor creation basic principle |
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