Aroma For Meat Lovers

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Aroma For Meat Lovers

机译：肉类爱好者的香气

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Calvin Klein has nothing on Burger King, now that the burger chain has waddled out its latest and most aromatic product offering: "Flame," BK's body spray designed for men. The $3.99 product, which was on back order just after the holidays, is billed as the secret to capturing flame-broiled seduction. Do you want some fries with that....smell?

机译：卡尔文·克莱因（Calvin Klein）对汉堡王一无所知，因为汉堡连锁店已经淘汰了其最新，最芳香的产品：“火焰”，这是BK专为男性设计的身体喷雾剂。这款仅售$ 3.99的产品在假期过后才被重新订购，被誉为捕捉火焰沸腾诱惑的秘密。您想要一些炸薯条吗？...气味？

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《Meat & poultry》 |2009年第1期|110|共1页
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1. EVALUATION OF THE AROMA OF COOKED SPINY LOBSTER TAIL MEAT BY AROMA EXTRACT DILUTION ANALYSIS [J] . Cadwallader KR, Tan Q, Chen F, Journal of Agricultural and Food Chemistry . 1995,第9期

机译：用芳香提取物稀释法评价熟龙虾尾味的香气。
2. Real Time Detection of Aroma Compounds in Meat and Meat Products by SIFT-MS and Comparison to Conventional Techniques (SPME-GC-MS) [J] . Monica Flores, Alicia Olivares, Kseniya Dryahina, Current Analytical Chemistry . 2013,第4期

机译：通过SIFT-MS实时检测肉类和肉类产品中的香气化合物，并与常规技术进行比较（SPME-GC-MS）
3. Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat [J] . M.S. Madruga, J.S. Elmore, M.J. Oruna-Concha, Food Chemistry . 2010,第2期

机译：山羊肉中某些水溶性香气前体的测定及其对山羊肉风味的影响
4. Evaluation of Apple Juice Aroma The Aroma Index as a Model for the Objective Description of Aroma Restoration [C] . Carolin Wolter, Achim Gessler, Peter Winterhalter Symposium on flavors in noncarbonated beverages . 2010

机译：评估苹果汁芳香的香气指数作为芳香恢复的客观描述的模型
5. Identification of character-impact aroma compounds in cooked tail meat of brown shrimp (Penaeus aztecus). [D] . Yang, Shin-Pei. 1997

机译：鉴定棕色虾（Penaeus aztecus）煮熟的尾肉中影响字符的香气化合物。
6. Autochthonous Yeast from Pork and Game Meat Fermented Sausages for Application in Meat Protection and Aroma Developing [O] . Beatriz García-Béjar, Daniel Sánchez-Carabias, Marina Alarcon, 2020

机译：来自猪肉和游戏肉类发酵香肠的自身加压酵母用于肉类保护和香气发展
7. Real Time Detection of Aroma Compounds in Meat and Meat Products by SIFT-MS and Comparison to Conventional Techniques (SPME-GC-MS) [O] . Flores Llovera, Mónica, Olivares Sevilla, Alicia, Dryahina, Kseniya, 2014

机译：通过SIFT-MS实时检测肉类和肉类产品中的香气化合物，并与常规技术进行比较（SPME-GC-MS）

Aroma For Meat Lovers

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