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《JOURNAL OF BEIJING INSTITUTE OF LIGHT INDUSRY》 1998-03
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THE PREPARATION OF MEAT FLAVOR

Sun Baoguo (Department of Chemical Engineering, Beijing Institute of Light Industry, Beijing 100037)  
The basis component of meat flavor and the use of Maillard reaction are reviewed in this paper, more than 50 synthetic flavor materials which can be used in meat flavor are introduced, the discussion center are sulfureous flavor compounds.
【CateGory Index】: TS264.3
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