摘要
对内蒙古锡盟地区传统奶皮子和4种奶豆腐的加工工艺和营养成分进行了分析。结果表明,传统乳制品的营养价值是较高的。此项研究旨为进一步开发研制工业化生产民族传统乳制品提供理论依据。
This paper reports the provessing procedures and nutrition analysis of the wrum and fermented milk card in Inner Mongolia ximeng. The result indicated the nutritive of these traditional dairy products were very high .There can be the basis for further developing of traditional dairy products.
出处
《中国乳品工业》
CAS
北大核心
2013年第11期27-28,37,共3页
China Dairy Industry
