Home
|
About the Journal
|
Editorial Board
|
Citation Indices
|
Subscription
|
Open Access Policy
|
Contacts Us
|
中文
Meat Research
2006
,
Vol. 20
Issue (6)
: 31-32
DOI
: 10.7506/rlyj1001-8123-200606009
Current Issue
|
Archive
|
Adv Search
|
The Basic principle of flavor and savory creation in processed meat product
Wang Yan-ping;Zhang Sheng
Abstract
Figure/Table
References
Related Citation (15)
Download:
PDF
(13 KB)
HTML
(1 KB)
Export:
BibTeX
|
EndNote
(RIS)
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.
Key words
：
Processed meat product
flavor creation
basic principle
:
TS251.1
Service
E-mail this article
Add to my bookshelf
Add to citation manager
E-mail Alert
RSS
Articles by authors
Wang Yan-ping
Zhang Sheng
Cite this article:
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.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200606009
OR
https://www.rlyj.net.cn/EN/Y2006/V20/I6/31
[1]
XING Wei, LIU Guanyong, NIU Baokun, ZHANG Rui, WANG Ruihao.
Research Progress on the Effects of Microorganisms on the Fermentation of Meat Products
[J]. Meat Research, 2023, 37(4): 61-68.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
Powered by Beijing Magtech Co., Ltd.
2006, Vol. 20 
