The Change of available lysine contents for six different manufactured dried milk powders were tested at 10℃, 25℃, and 35℃ for 5 weeks. The results are follow : 1. Available lysine contents of dried milk powder was A, J, N, M, S, and MG, respe...
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https://www.riss.kr/link?id=A40029365
1987
Korean
400.000
학술저널
23-29(7쪽)
0
상세조회0
다운로드다국어 초록 (Multilingual Abstract)
The Change of available lysine contents for six different manufactured dried milk powders were tested at 10℃, 25℃, and 35℃ for 5 weeks. The results are follow : 1. Available lysine contents of dried milk powder was A, J, N, M, S, and MG, respe...
The Change of available lysine contents for six different manufactured dried milk powders were tested at 10℃, 25℃, and 35℃ for 5 weeks.
The results are follow :
1. Available lysine contents of dried milk powder was A, J, N, M, S, and MG, respectively.
2. One week later, available lysine contents of the all six dried milk powders was rapidly decreased at constant temperature 10"C, 25℃, 35℃.
3. Dried milk powders kept at 10"C was decreased 57-64% for 5 weeks, and that kept at 25℃ and 35℃ was almost extinguished.
都市와 農村의 食品과 Sodium攝取量에 관한 調査硏究