paper seasoning

基本解釋

The preparation process of amino acid seasoning was studied in this paper.
介紹以低值魚為原料，用生物酶解方法制備氨基酸調(diào)味基料的生產(chǎn)工藝。
This paper introduces the methods of producing microencapsulation flavorings and its application on baking, candy, drinking, seasoning.
本文主要討論了食品香精微膠囊化的幾種方法，以及其在烘焙食品、糖果、飲料、調(diào)味料中的應(yīng)用。
The nutritional value and current situation of animals' bone, methods of cooking, attentions, application and development prospect of bone soup seasoning were discussed in this paper.
本文介紹了畜禽骨頭的營養(yǎng)價值及利用現(xiàn)狀、骨湯的制作方法及注意事項，綜述了骨湯調(diào)料化及骨湯調(diào)料的應(yīng)用開發(fā)研究進展，并對其發(fā)展前景做出了展望。