摘要
随着人们生活水平的提高以及学习与工作节奏的加快,越来越多的人们选择已经搭配好的营养餐食,以便节约时间,将更多精力投入到工作与学习中。针对不同烹饪贮藏条件对营养配餐品质与安全性的影响展开研究,以期为营养配餐未来发展提供宝贵的经验。
With the improvement of people＇s living standard, speeding up of learning and working rhythm ,more and more people choose to have nutritional diet to save time and energy to work and study hard. In this paper, the effects of different cooking and storage conditions on the quality and safety of nutritional diet were researched in order to provide valuable experiences for the future development of nutritional diet.
出处
《食品工程》
2014年第3期13-14,35,共3页
Food Engineering
关键词
烹饪
营养配餐
品质
安全
cooking
nutritional diet
quality
safety
