摘要
对鹿骨粉的制作工艺作了初步的研究,讨论了影响成品质量的一些关键因素,并就鹿骨粉的营养特性进行了简要的分析。
In this paper, the technological processing for powder of sika bone was studied in the first time, and some key factors of affecting the qualities of finished product were discussed, in the end, the characteristics of nourishment constituents were discussed and analyzed briefly.
出处
《食品科技》
CAS
北大核心
2004年第1期95-97,共3页
Food Science and Technology
基金
贵阳市科委1999年科技项目。
关键词
梅花鹿
鹿骨粉
制作工艺
营养成分
保健食品
powder of sika bone
protein
nourishment constituents
technological process
