食品科学 ›› 2007, Vol. 28 ›› Issue (8): 510-513.
• 专题论述 • 上一篇 下一篇
张新亮, 徐幸莲
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ZHANG Xin-Liang, XU Xing-Lian
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摘要: 风味是干腌火腿重要的品质指标,它受到原料、辅料、生产工艺等多方面的影响。本文综述了干腌火腿风味的产生及影响因素,对火腿风味的感官评定、仪器测定以及目前风味研究中存在的主要问题进行了探讨。
关键词: 干腌火腿, 风味, 影响因素, 测定
Abstract: Flavor, which was a very important index of the quality of dry-cured ham, could be affected by various factors such as raw materials, supplimentary materials and production technology. The development of the flavor, factors that could affected it, sensory estimation, instrumental analysis and problems present were discussed in this paper.
Key words: dry-cured ham, flavor, factors, determination
张新亮, 徐幸莲. 干腌火腿风味研究进展[J]. 食品科学, 2007, 28(8): 510-513.
ZHANG Xin-Liang, XU Xing-Lian. Research Development of Dry-cured Ham Flavor[J]. FOOD SCIENCE, 2007, 28(8): 510-513.
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