鸡肉酶解工艺对热反应鸡肉香精香气的影响

鸡肉酶解工艺对热反应鸡肉香精香气的影响

陈海涛，徐晓兰，张宁，孙宝国，王鹤

Optimal Chicken Enzymatic Hydrolysate for the Preparation of Chicken Flavoring

CHEN Hai-tao，XU Xiao-lan，ZHANG Ning，SUN Bao-guo，WANG He

食品科学 . 2013, (9): 150 -154 . DOI: 10.7506/spkx1002-6630-201309031