摘要
本文主要从血球蛋白粉和血粉的感官、加工工艺、化学组成和新鲜度4个方面分析比较二者的差异,结果表明,血球蛋白粉的加工工艺比血粉更加科学、安全。其粗蛋白质和氨基酸含量显著高于血粉,比血粉更新鲜。
The differences between the spray-dried blood cells and the dried whole blood powder in four aspects including the appearance, the processing technology, the chemical composition and the freshness were reveiewed.The results showed that the processing technology of the spray-dried blood cells was more scientific and safe than that of the dried whole blood powder, the protein and the amino acid contents of the spray-dried blood cells were higher than those of the dried whole blood powder, and the spray-dried blood cells was more fresh.
出处
《中国饲料》
北大核心
2006年第10期39-40,共2页
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