| 我国复合调味品研发状况的回顾及展望 |
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| 引用本文： | 杨铭铎,龙志芳.我国复合调味品研发状况的回顾及展望[J].中国调味品,2006(1):16-20. |
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| 作者姓名： | 杨铭铎 龙志芳 |
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| 作者单位： | 哈尔滨商业大学,中式快餐研究发展中心博士后科研基地,黑龙江,哈尔滨,150076 |
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| 基金项目： | 人事部留学回国人员科技活动择优资助项目;黑龙江省哈尔滨市留学回国人员科研启动基金 |
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| 摘 要： | 从我国复合调味品的研究现状入手，回顾了近十年我国对复合调味品的研发状况。根据目前我国复合调味品的市场现状，提出了复合调味品在生产和销售当中存在的一些问题及其相应的对策，并探讨了复合调味品未来几年的发展趋势。
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| 关 键 词： | 复合调味品 香辛料 烹调 营养 发展趋势 |
| 文章编号： | 1000-9973（2006）01-0016-05 |
| 收稿时间： | 2005-07-05 |
| 修稿时间： | 2005年7月5日 |
Compound seasoning development review and its future trend in China |
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| YANG Ming-duo,LONG Zhi-fang.Compound seasoning development review and its future trend in China[J].China Condiment,2006(1):16-20. |
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| Authors: | YANG Ming-duo LONG Zhi-fang |
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| Affiliation: | Postdoctoral Programme Chinese Fast-Food Research and Development Center, Harbin University of Commerce, Harbin 150076 ,China |
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| Abstract: | This research has reviewed compound seasoning development situation in the past ten years from the present compound seasoning development situation in China. According to China's present compound seasoing market situation, It has also mentioned some problems and relevant solutions for its production and sales processes. and also it has researched Compound seasoning future development trends in the coming years. |
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| Keywords: | compound seasoning spice cooking healthy trend of development |
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