关于不同烹调方法对食品营养素的影响探讨 |
您所在的位置：网站首页 › MICROWAVE OVEN SAFE微波炉保险柜 › 关于不同烹调方法对食品营养素的影响探讨 |
|
1. 離乳食“カボチャペースト”における調理加工法の相異が風味に及ぼす影響
[J] .
真部真里子,
rn久保加織
日本家政学会誌
.
2010,第7期
机译：不同烹调方法对婴儿食品“南瓜糊”风味的影响 2. Addressing the risk of inadequate and excessive micronutrient intakes: traditional versus new approaches to setting adequate and safe micronutrient levels in foods [J] . Maaike J. Bruins, Gladys Mugambi, Janneke Verkaik-Kloosterman, Food & Nutrition Research . 2015,第1期机译：解决微量营养素摄入不足和过多的风险：设定食品中适当和安全的微量营养素水平的传统方法与新方法 3. Influence of cooking method, fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibre [J] . Behannis Mena, Zhongxiang Fang, Hollis Ashman, International journal of food science & technology . 2020,第6期机译：烹调方法，脂肪含量和食品添加剂对甘蔗纤维强化牛肉丸理化和营养特性的影响 4. An examination of the effects of level of energy intake and source of nutrients during late gestation on subsequent milk yield and composition of lactating dairy cattle [C] . T.W.J. Keady, C.S. Mayne, D A Fitzpatrick Annual Meeting of the British Society of Animal Science . 2000机译：在晚期妊娠晚期炎症期间对营养素水平和营养素来源的影响探讨随后的牛奶产量和哺乳酸奶牛组成 5. Determination of polyphenol oxidase (PPO) activity, anthocyanin contents and the phytonutrient changes in blueberry juice as influenced by different processing methods. [D] . Stojanovic, Jelena. 2008机译：蓝莓汁中多酚氧化酶（PPO）活性，花色苷含量和植物营养素变化的测定受不同加工方法的影响。 6. Dietary Intake Food Processing and Cooking Methods Among Amish and Non-Amish Adults Living in Ohio Appalachia: Relevance to Nutritional Risk Factors for Cancer [O] . Gebra B. Cuyun Carter, Mira L. Katz, Amy K. Ferketich, -1机译：膳食摄入量食品加工并在阿米什和非阿米什成年人生活在俄亥俄州阿巴拉契亚烹调方法：相关性癌症的营养风险因素 7. Efeito dos métodos de cocção na composição centesimal e colesterol do peito de frangos de diferentes linhagens Effect of cooking methods on the chemical composition and cholesterol of the breast in different chickens strains [O] . Josye Oliveira e Vieira, Maria Cristina Bressan, Peter Bitencourt Faria, 2007机译：烹调方法对不同菌株肉鸡百分比和乳房胆固醇的影响烹调方法对不同鸡品种乳房化学成分和胆固醇的影响 8. Nutrient Content of the U.S. Food Supply: Developments between 2000-2006 [R] . Hiza, H. A. B., Bente, L. 2011机译：美国食品供应的营养素含量：2000 - 2006年间的发展 |
| CopyRight 2018-2019 办公设备维修网 版权所有 豫ICP备15022753号-3 |