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Home > Wen Yuan (Primary School Edition) > 2023 No.11 > 中餐烹饪方法对食品营养价值的影响与优化

  • 中餐烹饪方法对食品营养价值的影响与优化

    Author(s)：

    刘颖

    Publication Title：

    Wen Yuan (Primary School Edition) 2023 No.11

    Affiliations：

    吉林省延吉市职业高级中学

    Abstract：

    在探讨中餐烹饪方法对食品营养价值的影响，并提出相应的优化方法。首先，通过文献综述，分析各种中餐烹饪方法对食品中营养成分的影响，其次，针对烹饪方法可能导致的营养损失或改变，提出相应的优化策略，如合理选择加工烹饪方式、调整食材搭配、科学控制烹饪时间和温度等。

    Keywords：

    中餐；烹饪方法；食品营养价值；影响；优化

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    [1] 刘颖.中餐烹饪方法对食品营养价值的影响与优化[J].Wen Yuan (Primary School Edition),2023(11),.

文渊(小学版)
Wen Yuan (Primary School Edition)

Language: 中文

CN：11-9274/G

ISSN：2096-6261

Publication Frequency: 月刊

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