摘要
文本介绍了骨头(猪、牛、羊、鸡、鱼等的鲜骨)的营养价值,及如何充分利用这一富的营养资源。通过一些具体事例和数据说明开发加工利用骨头的必要性和可行性。
The nutrition value of fresh bones of pigs, cattles, sheeps, chickens, fish and so on, and how to utilize the rich resource were introduced in this paper. The necessity and feasibility were demonstrated also by some examples and scientific data.
出处
《食品工业科技》
CAS
CSCD
北大核心
1991年第5期22-25,共4页
Science and Technology of Food Industry
