北京工商大学学报：自然科学版2011，Vol.29Issue(4)：24-27,4.
模拟月盛斋酱牛肉风味的液体香精调配
Blending of Yueshengzhai Spiced Beef-like Liquid Flavor
摘要
Abstract
The provious analysis of volatile flavor compounds of spiced beef was reviewed. The commonly used spiees for beef flavor were listed, and the liquid essence formula of Yueshengzhai spieed beef consisted of 36 flavor compounds was given based on the laboratory results.关键词
月盛斋酱牛肉/液体香精/调香Key words
Yueshengzhai spiced beef/liquid flavor/flavoring分类
轻工纺织引用本文复制引用
张宁,綦艳梅,孙宝国..模拟月盛斋酱牛肉风味的液体香精调配[J].北京工商大学学报：自然科学版,2011,29(4):24-27,4.基金项目
北京市教育委员会科技发展计划重点项目（KZ201110011015）. （）
