| 羊肉膻味研究及脱膻技术的发展 |
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| 引用本文： | 李月娥,葛长荣. 羊肉膻味研究及脱膻技术的发展[J]. 肉品卫生, 2005, 0(12): 27-29 |
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| 作者姓名： | 李月娥 葛长荣 |
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| 作者单位： | 云南农业大学食品科学技术学院，云南农业大学动物科学技术学院 昆明 650201，昆明 650201 |
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| 摘 要： | 本文对羊肉膻味物质的研究进展进行了论述,并介绍国内外的脱膻技术。
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| 关 键 词： | 羊肉 膻味 支链脂肪酸 脱膻 |
Study on species-related flavors of goat and sheep meat and the development of de-odoring |
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| Li Yue'''' e Ge Changrong. Study on species-related flavors of goat and sheep meat and the development of de-odoring[J]. Meat Hygiene, 2005, 0(12): 27-29 |
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| Authors: | Li Yue'''' e Ge Changrong |
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| Abstract: | The compounds which are responsible for the species-related characterizing flavors of goat and sheep meat was generalized. The paper also introduced the method to reduce such flavors. |
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| Keywords: | goat and sheep meat species-related flavors branched-chain fatty acid De-odoring. |
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