1.
Introduces the application scope of salt flavor matter and its product type. Introduces the study and the development of the new type salt flavor matter.
介绍了咸味风味物的应用范围及其产品类型、品结构。重点介绍了新型咸味风味物的研究与开发。
2.
Introduces the application scope of salt flavor matter and its product type.
介绍了咸味风味物的应用范围及其产品类型、产品结构。
3.
Isolation and Identification of Lactobacillus spp. and Staphylococcus spp. from Flavor Cured Fish
风味咸鱼中乳酸菌和葡萄球菌的分离与鉴定
4.
He came back smelling of tar and tangle, saltness and sun, sea winds and Woodbine and bottled beer.
盐咸和阳光，海风，忍冬植物和罐装碑酒，他就这样带着一身混杂的浓烈气味从海上归来。
5.
Salty. One of the basic tastes, mainly due to mineral salts.
咸的：一种基本的味道，主要来自矿物盐类。
6.
and Beijing food is salty and spicy.
而京菜的味咸调料多。
7.
"Five tastes of medicinal herb: sour, Bitter, sweet, hot and salty"
草药的五味:酸、苦、甘、辛、咸
8.
MSG( or monosodium glutamate) is a chemical commonly used to add flavor to salty or sour tasting foods.
味精（叫谷氨酸钠）一种常用来为咸味或酸味食物增加口感的化学物质。
9.
MSG (or monosodium glutamate) is a chemical commonly used to add flavor to salty or sour tasting foods.
味精（又叫谷氨酸钠）是一种常用来为咸味或酸味食物增加口感的化学物质。
10.
Add zest to sth.
增加某物的风味[兴趣]
11.
People in the north of china prefer their dishes slightly salty, while southerners prefer theirs a little bit sweet.
北方人口味偏咸，南方人口味偏甜。
12.
From Taste to Feeling: On the Etymological Development of the Character Xian;
“咸”:从“味”到“感”——兼论《咸》卦之命名
13.
Research on Flavor Components of Jinhua Ham and Preparation of Its Flavoring Base;
金华火腿风味物质研究及其风味基料的研制
14.
Studies on the Flavor Components and Flavor Adjustment of Fermented Chili Products;
发酵辣椒的风味物质和风味调配技术研究
15.
Analysis in volatile flavor components of fermented shrimp flavoring
发酵型虾风味料的挥发性风味物质分析
16.
Monosodium glutamate( MSG) is a compound which intensifies the flavor of foods, and is the Primary component of gourmet powder.
谷氨酸一钠是一种增强食物风味（味）物质，是味精的主要成分。
17.
The baked food made from Hanxia Powder has special crisp flavor of protein, suitalbe for making salty food and additive.
以汉虾粉制作的烘类食品具有蛋白质的特有香酥风味，适宜制作咸味食品及添加料。
18.
Studies on Oyster's Flavor and Production of the Flavoring;
牡蛎中风味物质的研究及调味料的制备