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中文
Meat Research
2002
,
Vol. 16
Issue (2)
: 27-30
DOI
: 10.7506/rlyj1001-8123-200202010
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Essence to the flavor of Meat Products
Zhao Wuying
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Abstract
The purpose,significant, technology,application points as well as the direction of development of using the essence in meat processing are expatiated in this article.
Key words
：
meat product
essence
spice
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Zhao Wuying
Cite this article:
Zhao Wuying. Essence to the flavor of Meat Products[J]. Meat Research, 2002, 16(2): 27-30.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200202010
OR
https://www.rlyj.net.cn/EN/Y2002/V16/I2/27
[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
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2002, Vol. 16 
