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| Flavor and Perfumery of Spice in the Industrial Production of Traditional Sauced Pork |
| GAO Xiaoping;HUANG Xianqing;ZHAO Gaiming |
| College of Food Science and Technology, Henan Agricultural university, Zhengzhou 450002, China) |
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Abstract Abstract: Aiming at research status and existing problems of flavor and perfumery of traditional sauced pork, application and cooking in soup stock on spice were discussed in the paper. And suggestions of future development of industrial production on traditional sauced pork were also brought forward.
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Received: 30 June 2017
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| [1] |
. [J]. Meat Research, 2005, 19(7): 32-34. |
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2010, Vol. 24 
