| 我国汤煲类食品的现状和发展 |
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| 引用本文： | 谢程炜,诸永志,徐为民,王道营,刘芳.我国汤煲类食品的现状和发展[J].内蒙古农业科技,2010(5). |
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| 作者姓名： | 谢程炜 诸永志 徐为民 王道营 刘芳 |
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| 作者单位： | 江苏省农业科学院农产品加工研究所;扬州大学食品与工程学院; |
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| 基金项目： | 江苏省农业科技自主创新资金项目 |
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| 摘 要： | 汤煲类食品在中国有着悠久的历史,随着人们生活水平的不断提高、生活节奏的加快,对传统汤煲提出了新的要求.文章对中国汤煲类食品的历史、现状及未来的发展趋势进行了综述,期望为该领域的研究工作提供参考.
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| 关 键 词： | 汤煲 历史 现状 发展 |
Current Situation of Soups and Casserole in China and its Development |
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| XIE Cheng-wei.Current Situation of Soups and Casserole in China and its Development[J].Inner Mongolia Agricultural Science and Technology,2010(5). |
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| Authors: | XIE Cheng-wei |
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| Institution: | XIE Cheng-wei(Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China) |
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| Abstract: | Soup pot food has a long history in our country,with the improvement of people's living standard and the rhythm of life,new requirements are put forward for traditional soup pot now.This paper reviewed the history,current situation and future development trend of soup pot food in our country,and is expected to be able to give some advices for research in this field. |
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| Keywords: | Soup pot History Status quo Development |
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