| 腊肉风味及其安全性探讨 |
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| 引用本文： | 苏扬,张聪,闫峰.腊肉风味及其安全性探讨[J].中国调味品,2012,37(1):1-4. |
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| 作者姓名： | 苏扬 张聪 闫峰 |
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| 作者单位： | 四川烹饪高等专科学校,成都,610100 |
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| 摘 要： | 腊肉是我国传统的腌腊制品.我国学者一直致力于对它的风味和安全性的研究.文章阐述了腊肉风味形成、风味物质及其安全性方面的研究进展.
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| 关 键 词： | 腊肉 风味 安全性 研究进展 |
The discussion on the flavor and safety of the Chinese bacon |
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| SU Yang
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ZHANG Cong
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YAN Feng.The discussion on the flavor and safety of the Chinese bacon[J].China Condiment,2012,37(1):1-4. |
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| Authors: | SU Yang ZHANG Cong YAN Feng |
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| Affiliation: | (Sichuan Higher Institute of Cuisine,Chengdu 610100,China) |
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| Abstract: | Chinese bacon is the traditional cured products in our country.The flavor and safety are researched by our scholars.This article mainly introduced the research advance on the formation of the flavor,flavor material and the safety. |
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| Keywords: | Chinese bacon flavor safety the research advance |
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