| 高蛋白营养型鹿肉精粉的研制 |
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| 引用本文： | 陈晓燕,张敏. 高蛋白营养型鹿肉精粉的研制[J]. 食品科技, 2003, 0(4): 28-30 |
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| 作者姓名： | 陈晓燕 张敏 |
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| 作者单位： | 贵州省农业科学院科研管理处,贵阳,550006 |
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| 基金项目： | 贵阳市科委1999年科技项目。 |
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| 摘 要： | 对高蛋白营养型鹿肉精粉的制作工艺作了初步的研究,并就影响成品品质的一些关键因素进行了简要的探讨。
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| 关 键 词： | 鹿肉 营养成分 加工工艺 品质 |
| 文章编号： | 1005-9989(2003)04-0028-03 |
| 修稿时间： | 2003-01-06 |
Study on technological process for nutritional high - protein powder of sika meat |
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| CHEN Xiao-yan ZHANG Min. Study on technological process for nutritional high - protein powder of sika meat[J]. Food Science and Technology, 2003, 0(4): 28-30 |
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| Authors: | CHEN Xiao-yan ZHANG Min |
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| Abstract: | In this paper, the technological processing for nutritional high-protein powder of sika meat was studied preliminarily and some key factors of affecting the qualities of finished product were discussed briefly. |
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| Keywords: | sika meat nourishment constituents processing quality |
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