摘要
报导了黑米稠酒营养成分分析检测结果,并对照同类产品,结合加工原料及生产工艺进行了讨论.
This essay reports the results of the determination of the main nutritive composition in Blak Rice Thick Wine and discusses the results in comparision with the processing crafts raw materials and other similer products.
出处
《陕西理工学院学报(社会科学版)》
1995年第3期60-63,共4页
Journal of Shaanxi University of Technology:Social Sciences
基金
陕西省教委科研专项课题!"黑米资源开发利用"
关键词
黑米
稠酒
营养成分
分析
Black Rice Thick Wine
Nutritive Composition
Analyisis