| 酸奶的生产现状及发展趋势 |
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| 引用本文： | 李祥,赵征. 酸奶的生产现状及发展趋势[J]. 安徽农业科学, 2006, 34(19): 5033-5034 |
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| 作者姓名： | 李祥 赵征 |
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| 作者单位： | 天津科技大学食品与生物技术学院,天津,300457 |
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| 摘 要： | 概述了酸奶的营养价值、保健功能、国内外的生产消费状况。探讨了酸奶制作的工艺条件、常出现的问题及解决方法。
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| 关 键 词： | 酸奶 保健 营养 现状 |
| 文章编号： | 0517-6611（2006）19-5033-02 |
| 收稿时间： | 2006-06-23 |
| 修稿时间： | 2006-06-23 |
Discussion on the Current Situation and Trend of Yoghurt Production |
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| LI Xiang et al. Discussion on the Current Situation and Trend of Yoghurt Production[J]. Journal of Anhui Agricultural Sciences, 2006, 34(19): 5033-5034 |
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| Authors: | LI Xiang et al |
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| Abstract: | In the article the nutritive value and functional value of yoghurt,the status of production and consumption at home and abroad were mainly summarized.According to the taste requirement and nutritive balance,the flavor yoghurt and functional yoghurt were main varieties in the future.The important factors of yoghurt production were also referred in the course of the yoghurt production including the technical condition,presented problem and solution |
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| Keywords: | Yoghurt Health Nutrition Current situation |
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