摘要
综述了肉类香精的分类、肉类香精制备技术的发展、肉类香精制备技术以及挥发性成分的检测分析技术,为研发出更符合消费者需求的新型肉类香精奠定了理论基础。
The classification,the development of the preparation technology,the preparation technology and the detection and analysis technology of the volatile components of meat essence were summarized. It laid a theoretical foundation for developing the new type of meat essence which met consumer＇s demand more.
出处
《肉类工业》
2016年第4期32-35,共4页
Meat Industry
关键词
肉类香精
分类
制备技术
挥发性成分
meat essence
classification
preparation technology
volatile components
