1.
Research progress of Maillard reaction in meat flavor
美拉德反应在肉味香精中的研究进展
2.
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
3.
Evaluation method of relationship between quality and price of Maillard reaction meat flavoring
热反应肉味香精质量与价格关系的评价方法
4.
The Studies on Rice Protein Hydrolized Maillard Reaction Produce Meat Flavor;
大米蛋白水解物Maillard反应制备肉味香精的研究
5.
Study on processing technology of meat flavoring made of livestock bone protein hydrolysis liquid
以牛骨蛋白质水解液为原料制备肉味香精的工艺研究
6.
Advances on Preparation and Analysis of Flavor Components of Beef Essence
牛肉香精制备及其风味化合物分析研究进展
7.
The Preparation of Beef Thermo Process Flavoring and Analysis of Its Aroma Active Components;
反应型牛肉香精的研制及其香味活性化合物的分析
8.
Ingredients: Fine leg beef, salt, sugar, wine, five spices power, gourmet power, brine, calcium lactate, paprika red, potassium sorbet.
配料表：精黄肉、盐、糖、酒、五香粉、味精、卤水料、乳酸钙、辣椒红、山梨酸钾。
9.
A highly spiced pork and beef sausage.
辣味香肠加了很多辣味调料的猪肉或牛肉香肠
10.
Preparation of Pork Flavor via Thermal Reaction and Identification of Its Aroma-active Compounds
热反应猪肉香精的制备及其气味活性化合物的鉴定
11.
Improvement of the Formula for Chicken-like Flavor Prepared by Maillard Reaction and the Corresponding Flavor Compositions
热反应制备天然鸡肉香精配方的改进及其风味成分的研究
12.
As a professional manufacturer for many years, we supply a wide range of spices for sausage& other meat product.
本公司致力于肉类调味品，香肠，腊肉，肉制品之调味预拌香料。
13.
A tasteful flavour consisting of Vanilla, Walnut& Honey has been added.
其极宜人的山胡桃果香及香草韵味，伴随分量恰到好处的肉桂精华，造就独特的品烟快感。
14.
Ice cream flavored with vanilla extract.
用香草精调味的冰淇淋。
15.
A substance, such as an extract or a spice, that imparts flavor.
调味品，调料一种增加味道的物质，如香精或香料
16.
Effect of enzymatic hydrolysis on fragrance of pork flavor
猪肉酶解对热反应猪肉香精香气的影响
17.
I think Mapo beancurd and shredded meat in chilli sauce are quite special.
我觉得麻婆豆腐和鱼香肉丝味道不错。
18.
the aroma of sizzling bacon;
嘶嘶作响的熏猪肉的香味；