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.

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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.

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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.

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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.

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