摘要
黄油主要是由甘油三酯组成,具有重要的营养价值和功能特性,黄油产品的传统优势是其风味和乳特性。介绍了黄油的起源、发展,化学、物理和营养特性,生产、包装以及贮藏和运输。
The butter is mainly composed of triglycerides, which has important nutritional values and functional values. The traditional advantages of butter lie in its flavor and milk characteristics. The origin, development, chemical composition, physical and nutritional characteristics, production, packaging, storage and transport of butter are introduced in this paper.
出处
《农产品加工（下）》
2012年第10期93-97,共5页
Farm Products Processing
基金
中央级公益性科研院所基本科研业务费专项资金(2011M06)
国家"863"计划(2012AA092303)
关键词
黄油
组分
技术
进展
butter
composition
technology
development
