대한수의학회지 (Korean Journal of Veterinary Research)
- 제10권2호
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- Pages.89-92
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- 1970
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- 2466-1384(pISSN)
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- 2466-1392(eISSN)
처리 온도가 우유 성분에 미치는 영향
Some Influences of Heating upon Constituents of Raw Milk
초록
The effects of heat treatment of milkon the contents of nutrients, minerals and vitamins were studied by the rontine analytical method. The results obtained were: calcium acid 117.5mg, phosphorus 62.61mg and iron 112.8ug. The average constituents of rowmilk tested were not affected by heating except vitamins.
키워드