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味香精

味香精

味香精

味香精

1

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。

3

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。

6

Study on Preparation of a Meat Favor From Hydrolyze Chicken Haematoglobin

水解鸡血蛋白制备肉味香精的研究

7

The preparation of a meat-savor process flavoring from hydrolyze protein

酶法制备肉味香精及其风味调配的研究

8

The application of state of the art technology of food industry in meat flavour

现代食品工业高新技术在肉味香精中的应用

9

Preparation of process meat flavoring by Maillard reaction of hydrolyzing soybean protein

水解大豆蛋白制备热反应肉味香精

10

Evaluation method of relationship between quality and price of Maillard reaction meat flavoring

热反应肉味香精质量与价格关系的评价方法

11

Flavoring Materials Used in Meat and Seafood Flavors

肉味及海鲜味香精调香中常用的香原料

12

Research Development about Preparation of Meat Flavor by Tallow Oxidation

牛脂氧化制备肉味香精的研究进展

13

Research on added-denseness techniques of processing meat flavors

肉味香精制备工艺中增稠性能的研究

14

The preparation of meat flavor by enzyme hydrolyzed pig haemoglobin

酶法水解猪血红蛋白制备肉味香精的研究

15

Preparation fish flavor by lipase hydrolysis in non-aqueous media

非水酶解鱼油制备天然鱼味香精的工艺研究

16

Study on the production of milk flavor by lipase from butter in non-aqueous system

非水体系脂肪酶催化生成奶味香精的研究

17

Meat Flavor and Its Application in Meat Food

肉味香精及其在肉制品中的应用

18

Preparation of fermented meaty flavor

发酵型肉味香精的研制

19

Preparation of meat flavors from enzyme--hydrolyzed veg-etable protein

酶法水解植物蛋白制备肉味香精的研究

20

Production of Milk Flavor by Lipase Hydrolysis

酶法水解奶油制备奶味香精的研究

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