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河南读者茁女士来信问:她有一问120平方米的临街社区店面,和自己的儿女们从2000年经营到现在,期间做过汉堡炸鸡店,到现在的家常菜馆,生意虽不算坏,但随着房价的上涨和人力、经营成本的上涨,现在越来越吃力,每个月忙碌到头也不盈利,但就是找不到原因。 相似文献
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假如你每年只吃三次麦当劳或者肯德基的汉堡,那么就有一次。你吃的汉堡里的鸡肉,是来自陈春花的六和集团的。不过,陈春花首先是华南理工大学的教授,然后才是山东六和集团的总裁,她做这个企业,很大程度上是把这个企业作为她理论研究的试验田,她的实验非常成功。 相似文献
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相信不少彩友有过自己动手做汉堡的冲动,因为一般投喂的冻血虫、冻丰年虾、饲料或是在鱼商处购买的现成的汉堡都无法让“营养”和“适口”达到完美的平衡,然而苦于配方多样,过程繁复,再加上那么一点点“懒人养彩学”作累,最后都是不了了之。可对于尝不到可口汉堡的心爱七彩来说无疑一大遗憾。 相似文献
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The efifciency of extracts from Arbutus unedo L. (AU), Crataegus monogyna L. (CM), Rosa canina L. (RC), and Rubus ulmifolius Schott. (RU) to inhibit lipid oxidation in raw, cooked and cooked and chilled (2°C/12 d) porcine burger patties, was investigated. The modiifcation of the fatty acid proifle during processing treatments (cooking and chilling), the quantitative measurements of thiobarbituric acid reactive substances (TBA-RS), and lipid-derived volatiles, were used as indicators of lipid oxidation. Polyunsaturated fatty acids (PUFA) gradually decreased during cooking and the subsequent storage of cooked burger patties with this decrease being signiifcantly greater (P〈0.05) in control patties than in those with added berry extracts. In accordance, the control patties showed signiifcantly higher TBA-RS numbers and counts of lipid-derived volatiles in all treatments when compared to the berry-added counterparts (P〈0.05). Results from the present work show, for the ifrst time, that extracts from A. unedo, C. monogyna, R. canina, and R. ulmifolius are promising antioxidants which could enhance the nutritional, safety and sensory properties of porcine burger patties. 相似文献
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