作　　者： ; (郑汉富）;

机构地区： 福建林学院

出　　处： 《福建林学院学报》 2000年第3期245-247,共3页

摘　　要： 测定了经过电磁波灭菌后的牛奶的蛋白质、维生素、氨基酸等成分 ,做了 3种不同温度下的保鲜实验 .实验表明 :经电磁波灭菌后的牛奶 ,不仅延长了保鲜期而且营养成份基本保持不变 . The protein, vitamin and amino acid in the fresh keeping milk of killing bacterium by the electromagnetic radiation at different temperature conditions were measured The results showed that the flesh period of milk after killing bacterium by the electromagnetic radiation not only could be prolonged for three times, but also could keep constant nutrition composition That can solve the second pollution problem in producing fresh milk

关 键 词： 电磁辐射灭菌 牛奶 保鲜 营养成分

领　　域： [轻工技术与工程] [轻工技术与工程]