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- Discussed the flavor that can be used in meat flavorings. 在此基础上,提出了组成肉味香精配方的单体香料类型。
- The curing process enhances meat flavor and improves shelf lift by retarding bacterial growth. 腌制会改善肉的风味并通过抑制细菌生长延长其货架期。
- The preparation of meat flavor by enzyme hydrolyzed pig haemoglobin was investigated. 研究了酶法水解猪血红蛋白制备肉味香精的工艺。
- For Lee, the Housing fill, like a piece of meat hanging in the nose, just smell is minced meat flavor. 因此,对于李先生来说,房补,就像挂在头顶上的一块肉,刚闻见一点肉末味。
- This article mainly discuss the changes of meat flavor during maturation after slaughter, expatiating the contribution of muscle glycogen, protein, fat and nucleotide. 摘要介绍宰后肉在成熟过程中风味的变化，分别阐述肌糖原、蛋白质、脂类、核苷酸等几类化合物对肉风味的贡献。
- New development on study of chicken flavor composition is discussed,including basic meat flavor and characteristic chicken flavor (e.g. 2,4-decadienal,2-methy1-3-furanthiol). 综述了近些年来在鸡肉香味成分研究方面的新进展,包括肉类基本香味和鸡肉特征香味的产生原因、成分的鉴别检测及其分析方法。
- The paper introduces the research situation of meat flavor,summaries the mechanism of duck flavor formation,analyzes and sums up the influence facts on duck flavor. 介绍了肉类风味的研究现状,对鸭肉风味的成香、成味机理的研究进行了概括,并对影响鸭肉风味的因素加以分析和总结。
- Meat Flavor and Its Application in Meat Food 肉味香精及其在肉制品中的应用
- The Formation of Meat Flavor and Maillard Reaction 肉品风味的形成与美拉德反应
- Research on synthesis of natural meat flavor 合成天然肉味香精的新技术研究
- Molecules of meat flavoring compounds all contain the structural unit ,where X is O or S. 这些肉香味含硫化合物都含有相同的分子骨架,式中X为O或S。
- Keywords Maillard reaction;meat flavor;flavor; 美拉德反应;肉类香精;香精;
- Keywords tallow;oxidation;meat flavor; 牛脂;氧化;肉味香精;
- Keywords meat flavor;maillard reaction;application; 肉味香精;美拉德反应;应用;
- The meat marinated in the brine for two days. 这块肉在盐水里泡了两天。
- Keywords Precurso Meat flavor Maillard Reaction; 前体物质;肉品风味;美拉德反应;
- Cook the meat quickly at first to seal in the juices. 一开始要大火烧肉，以便保存肉汁。
- A family on a budget can't afford meat every day. 经济拮据的家庭不能每天享用肉食。
- The dog was attracted by the smell of the meat. 狗受到肉味的引诱。
- The meat should be finely diced. 这块肉必须细细切成小方块。
