meat flavor

[mi:t ˈfleɪvə]
  • meat flavor
  • 释义

    肉风味;

纠错 数据更新时间:2026-08-24 15:43:14
1、

briefly introduce process of reacted meat flavor asas factors that influence its characteristic and flavor.

本文简要综述了反应型肉味香精的制备过程,介绍了影响反应型肉味香精的特征及风味的要素.

互联网摘选

2、

review on the studying the formation of meat flavor and maillard reaction

肉品风味形成与美拉德反应

互联网摘选

3、

the synthesis of meat flavor aroma from enzymatic hydrolysate of squid skin and other precursors through maillard reaction was studied in the experiment.

研究以鱿鱼皮酶水解液为基料结合其它前体物质进行Maillard反应,产生肉类香味料。

互联网摘选

4、

Study on Technology of Preparing Thermal Reaction Meat Flavor Using the Hydrolysate of Jinhua Ham

利用金华火腿酶解液制备热反应肉类风味料的研究

互联网摘选

5、

to provide a main reactant for the formation of meat flavor in the millard reaction, soybean was used as the raw material to prepare hydrolyzed vegetable protein ( hvp) by acid hydrolysis.

以大豆为原料,通过酸解法制备植物水解蛋白(HVP),以HVP为原料通过美拉德反应制取肉味香精。

互联网摘选

6、

Studies on the Meat Flavor Essence from Silver Carp and the Analysis of Volatile Components

利用鲢鱼制备肉味香精及其香气成分的研究

互联网摘选

7、

The meat flavor is the reactionresult of a variety of the aroma precursors.

风味是由多种风味前体物经过一些基本的化学反应形成的.

互联网摘选

8、

study on main flavor composition in preserved ham: the main premise of meat flavor substances can be divided into two categories: water-soluble and lipid composition.

腊肉主体风味物质成分的研究。肉类风味的主要前体物质可以分为两大类:水溶性成分和脂质。

互联网摘选

9、

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.

互联网摘选

10、

Writing on Same Topic Morality and Justice Content of " Meat Flavor " and " Water Flavor "

同题作文: “ 肉味 ” 和 “ 水味 ” 的道义含量--新闻评论的审美诉求.

互联网摘选

11、

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

互联网摘选

  • 相关词组
  • 今日热词
  • 热门搜索

瑞鸿网英语词典(dict.ruihongw.com)为您提供在线翻译、英语词典、单词大全、英译汉、汉译英等英语服务!可按单词头尾、字数和词义分类查询。支持lj:关键词格式查询例句。

用户反馈
请选择反馈类型(可多选):
您的联系方式:
反馈内容:
提交成功 小编会尽快处理
回到顶部
点击反馈