The processing technique and scientific formula of fresh mashed bone dunmpling stuffing were studied, And based on components analysis the nutritional significance was analysed.
研究了鲜言禽骨加工鲜骨泥的生产工艺流程与最佳工艺条件、“钙方”的科学配方与加工工艺，在成分分析基础上进行了营养学意义分析。
Method The main nutritional components of Bifidobacterium fermented mixed fruit and vegetable juice were analyzed according to nutrition analysis methods.
方法采用各种营养分析方法对双歧杆菌发酵果蔬汁进行主要营养成分的分析测定。
The main nutritional components of Xingtai chestnut was analyzed with chemical analysis method.
采用化学分析法，分析了邢台板栗的主要营养成分。
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