Research Progresses of Butter

doi:10.3969/j.issn.1673-1689.2022.06.003

Home > Archive>Volume 41, Issue 6, 2022 >21-30. DOI:10.3969/j.issn.1673-1689.2022.06.003

Research Progresses of Butter
DOI:
                        10.3969/j.issn.1673-1689.2022.06.003
                    
CSTR:
                        [cstr]
                    
Author:
                        
                        
                    
Affiliation:
Clc Number:TS201
Fund Project:

Article

Figures

Metrics

Reference

Cited by

Materials

Comments

Abstract:

In recent years, the domestic trade volume, public attention and research popularity of butter have increased significantly. Butter development and innovation are facing the triple challenges from sensory characteristics, health quality and green ecology. This paper summarizes the butter market and research status at home and abroad, and analyzes the key directions and solutions of butter research and development in the future. The raw material innovation and technological innovation of butter in the future were particularly discussed. The review aims to provide reference for current butter production and novel butter development.

Reference

Cited by

Get Citation

GE Yuxing, CHENG Shujie, WU Shimin. Research Progresses of Butter[J]. Journal of Food Science and Biotechnology,2022,41(6):21-30.

Copy

Article Metrics

Abstract:
PDF:
HTML:
Cited by:

History

Received:
Revised:
Adopted:
Online: June 28,2022
Published: June 25,2022

Article QR Code

Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China PostCode：214122

Phone：0510-85913526 E-mail：xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

Get Citation

Share

Article Metrics

History

Article QR Code

WeChat

Mobile website