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内蒙古锡盟地区传统手工奶豆腐的加工工艺及其营养分析 被引量：7

Processing and nutrition analys is of fermented and manual milk curd in xilingol league of innermongolia
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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.
作者 肖芳
机构地区 内蒙古锡林郭勒职业学院
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
分类号 TS252.56 [轻工技术与工程—农产品加工及贮藏工程]
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  • 2赵红霞.奶皮子和奶豆腐的制作工艺及营养价值的研究[J].乳业科学与技术,2007,29(4):175-177. 被引量：5
  • 3赵红霞,李应彪.内蒙古民族乳制品的概述[J].中国食物与营养,2007,13(10):49-50. 被引量：10
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引证文献7

二级引证文献57

中国乳品工业
2011年 第8期

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