烹饪前后红烧肉的营养评价及其营养成分变化

烹饪前后红烧肉的营养评价及其营养成分变化

Food and Nutrition in China ›› 2020, Vol. 26 ›› Issue (8) : 37-43.

PDF(1819 KB)

PDF(1819 KB)

Food and Nutrition in China ›› 2020, Vol. 26 ›› Issue (8) : 37-43.

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

Download Citations

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}

{{article.copyrightLicense_en}}

PDF(1819 KB)

Accesses

Citation

Detail

Sections

Recommended

/

〈

〉