关于4种烹饪工艺对食品加工安全特性影响的研究分析 _OpenScirbe Publishing

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关于4种烹饪工艺对食品加工安全特性影响的研究分析

Author(s)：
曹运华

Publication Title：

Wen Yuan (Middle School Edition) 2021 No.10

Affiliations：
河北邢台技师学院

Abstract：
我国历来有着较为深厚的烹饪技术,随着现代对烹饪技术的应用与健康饮食的进一步发展,人们已对饮食的健康越发注重。蔬菜谷类与水产肉类也成为人们进行日常饮食的重要组成部分,为全人体都提供着必需的优质营养元素。不同的烹饪方法工艺对食物品质的影响亦不同,本文重点将对各类烹饪工艺在各类食物的加工时的主要影响来进行论述,阐述烹饪工艺的内容研究,并根据不同的烹饪方式对食物的安全特性有什么样的影响进一步深入探索。

Keywords：
烹饪工艺;食品加工;安全特性;影响探究

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[1] 曹运华.关于4种烹饪工艺对食品加工安全特性影响的研究分析 [J].Wen Yuan (Middle School Edition),2021(10),.

文渊(中学版)

Wen Yuan (Middle School Edition)

Language: 中文

CN：11-9275/G

ISSN：2096-627X

Publication Frequency: 月刊

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