摘要
以禽、畜鲜骨为原料 ,通过破碎 ,微细化处理和美拉德反应 ,开发肉香风味功能性骨粉调味料 ,为利用禽、畜鲜骨资源开辟了一条新途径。
The development of meat flavored,functional bone-powder seasonings, using fresh bones of animals as material and processed by crushing, micronizing and maillard reactions,is creating a new way of utilizing the fresh animal bone resources.
出处
《中国食品添加剂》
CAS
2004年第6期107-109,106,共4页
China Food Additives
