Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Food Science and Technology》 2007-12
Add to Favorite Get Latest Update

Processing and nutrition analysis of Wrum and fermented milk curd in inner Mongolia

ZHAO Hong-xia, LI Ying-biao (Food Science College, Shihezi University, Shihezi 832003)  
Wrum and fermented milk curd are two traditional dairy products of district in inner Mongolia. This paper reports the processing procedures and nutrition analysis of the wrum and fermented milk curd. There can be the basis for further developing of traditional dairy products.
【CateGory Index】: TS252
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved