摘要
对蒙古族传统乳制品的制作工艺、营养价值、成分和功能特性进行了阐述,为蒙古族传统乳制品的工业化生产提供理论依据。
In this paper, making technology, nutritive value, component and function of traditional dairy products in Inner Mongolia were described. There can be the basis for further developing of traditional dairy products.
出处
《农产品加工（下）》
2008年第10期28-30,39,共4页
Farm Products Processing
关键词
传统乳制品
营养价值
功能特性
traditional dairy product
nutritive value
function
