摘要
研究了鲜言禽骨加工鲜骨泥的生产工艺流程与最佳工艺条件、“钙方”的科学配方与加工工艺,在成分分析基础上进行了营养学意义分析。
The processing technique and scientific formula of fresh mashed bone dunmpling stuffing were studied, And based on components analysis the nutritional significance was analysed.
出处
《食品工业》
北大核心
2002年第2期38-39,共2页
The Food Industry
