摘要
介绍了酸奶的生产现状,并详细阐述了影响市售发酵酸奶质量稳定性的因素及应对措施,以期给大、中、小企业提供理论参考。
Production actuality of yoghourt is introduced in this paper,and we expatiate the quality instability factors of fermented yoghourt from retail market and its countermeasures,we hope it can offer theory reference for large or medium or smallscale corporations.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第12期193-194,共2页
Science and Technology of Food Industry
关键词
酸奶
质量控制
不稳定性
yoghourt
quality control
instability
