摘要
探讨了以水牛奶和山楂浓缩汁为主要原料生产搅拌型酸奶的生产工艺，并比较了影响产品口味和稳定性的各种工艺条件。
Production technology on soft yoghurt produced from buffalo milk and concentrated haw juice as main raw materials was studied and all technology conditions affecting the flavor and stability of the products were compared.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第2期53-55,共3页
Food Science
