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《Journal of Dairy Science and Technology》 2007-04
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Processing and Nutrition Analysis of Vrum and Fermented Milk Curd

Zhao Hongxia (Food Science College of Shihezi University, Shihezi of Xinjiang 832003, P. R. China)  
Vrum and fermented milk curd are two traditional dairy products of district in Inner Mongolia. This paper reports the processing procedures of the vrum and fermented milk curd. The report can be the basis for further developing of traditional dairy products.
【CateGory Index】: TS252.5
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