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本校生物化学教研室与兖州县粮油复制品厂共同研制的康寿面条及糕点于1986年12月6日通过鉴定。康寿食品系用大豆脱脂粗蛋白和其它粮食所含蛋白质量上的差别及八种必需氨基酸
Kangshou noodles and pastries jointly developed by the Department of Biochemistry and Yanzhou County Cereals and Oils Products Factory passed the appraisal on December 6, 1986. Kangshou food with soybean skim crude protein and other food containing protein content difference and the eight essential amino acids