| 不同烹调工艺对几种叶菜菜肴营养成分的影响 |
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| 引用本文： | 田秀红,刘鑫峰,闫峰,王卫民,刘晶芝.不同烹调工艺对几种叶菜菜肴营养成分的影响[J].湖北农业科学,2009,48(4). |
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| 作者姓名： | 田秀红 刘鑫峰 闫峰 王卫民 刘晶芝 |
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| 作者单位： | 河北师范大学职业技术学院,石家庄,050031 |
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| 基金项目： | 河北省教育厅自然科学研究项目 |
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| 摘 要： | 以常见的几种叶类蔬菜为例,分析不同烹调工艺下菜品的营养成分,并与原料中的成分相比较,进而研究烹调工艺对菜品营养成分的影响.
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| 关 键 词： | 烹调工艺 蔬菜 菜肴 营养成分 |
Effect of Different Cooking Craft on Nutrition of Several Kinds of Vegetable Dish |
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| TIAN Xiu-hong,LIU Xin-feng,YAN Feng,WANG Wei-min,LIU Jing-zhi.Effect of Different Cooking Craft on Nutrition of Several Kinds of Vegetable Dish[J].Hubei Agricultural Sciences,2009,48(4). |
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| Authors: | TIAN Xiu-hong LIU Xin-feng YAN Feng WANG Wei-min LIU Jing-zhi |
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| Institution: | College of Vocational Technology;Hebei Normal University;Shijiazhuang 050031;China |
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| Abstract: | Some common leaf vegetables were taken as examples to analyzes the influence of different cooking craft on the nutrition and ingredient of vegetable dish. |
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| Keywords: | cooking craft vegetables dish nutrition ingredient |
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