1) dry-cured meat product
干腌肉制品
1.
Some evidences for ribose as the reactive flavor precursor of dry-cured meat products;
核糖作为干腌肉制品中具有反应活性的风味前体物的几点证据
2) traditional Chinese salt-cured meat
传统腌腊肉制品
3) curde meat product
腌腊熏肉制品
4) dry cured meat cut
干腌肉块
1.
Effect of sodium nitrite on aldehyde generated from the fatty acid oxidation of dry cured meat cut;
亚硝酸钠对干腌肉块脂肪酸氧化源醛类挥发性化合物的影响
补充资料：腌肉
1.指用盐浸渍的肉块。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条