食品工业科技2011，Vol.32Issue(2)：393-397,400,6.
蛋粉加工及应用的研究现状分析
Existing condition analysis of processing and application of egg powder
马爽 1刘静波 1王二雷1
作者信息
- 1. 吉林大学军需科技学院营养与功能食品研究室,吉林,长春,130062
- 折叠
摘要
Abstract
The egg has the characteristics of high nutrition, easily being digested and so on, it is a kind of important nutritious food in the daily life. The nutrition and active principle of egg powder was elaborated ,the comprehensive development and research development of egg process technology were analyzed,and the using of egg powder at home and abroad was also introduced.关键词
蛋粉/加工应用/现状分析分类
轻工纺织引用本文复制引用
马爽,刘静波,王二雷..蛋粉加工及应用的研究现状分析[J].食品工业科技,2011,32(2):393-397,400,6.
