摘要
本研究调查了内蒙古乌盟地区奶皮子的制作工艺并分析其营养成分；揭示奶皮子的营养特点，为进一步开发民族乳制品奠定基础。
This paper investigated the processing procedure and analysed the nutri-tion components of vrum in Wulanchabu league of Inner Mongolia and feature was char-acterised and be proposed as the basis for further developing the vrum of traditionalmongolian mild food.
基金
内蒙古自然科学基金
