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《CHINA DAIRY INDUSTRY》 1997-03
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The Processing Procedure and the Nutritive Value for Mongolia Cheese

He Yinfeng Gardi Shuang Quan An Ying (Inner Mongolia Institute of Agriculture and Animal Husbandry)  
In this paper,the processing procedure of Mongolia Cheese was investigated.The nutritive value was observed after analyzing the components of Mongolia Cheese.The report can be the basis for further developing of Mongolia milk products in future.
【CateGory Index】: TS252.56
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