摘要
调查研究了内蒙古锡盟地区传统手工奶豆腐的加工工艺,并对3种制品的营养成分进行分析,为进一步研制开发民族乳制品提供理论依据。
In this paper, the processing procedure of Mongolia Cheese as invest igated. The nutrit ivevalue was observed after analyzing the components of Mongolia Cheese. The report can be the basis for further developing of Mongolia milk products in future.
出处
《中国乳品工业》
CAS
北大核心
2011年第8期28-29,共2页
China Dairy Industry
关键词
传统手工奶豆腐
加工工艺
营养分析
fermented and manual milk curd
processing procedure
nutritive value