肉类香味物质的形成与应用

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Abstract The paper describes the formation and analysis method of flavor compounds in processed meat,their application is introduced.

Key words： meat flavor mailard reaction formation analysis method application

Received: 25 December 2017

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TS251.1

Cite this article:

Wang Qinan. Formation or Meat Flavors and Their Application[J]. Meat Research, 1996, 10(2): 9-12.

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