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| 微烹饪原理及其运用研究 | |
| 引用本文： | 杨欣,钟艳. 微烹饪原理及其运用研究[J]. 江苏商论, 2012, 0(7): 31-34 |
| 作者姓名： | 杨欣 钟艳 |
| 作者单位： | 浙江工商大学旅游与城市管理学院 |
| 摘 要： | 本文创新性地提出了微烹饪原理及其特征,分析了微烹饪提出的背景,包括居民膳食营养不合理、食品安全问题频繁出现、绿色环保理念广泛普及等,同时结合传统烹饪中存在的各种健康危害隐患,分别从市场和技术两个层面提出了微烹饪的实施路径。 |
| 关 键 词： | 微烹饪 本味 安全 路径 |
The Principle and Application Study of Micro-cooking |
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| Yang xin,Zhong yan. The Principle and Application Study of Micro-cooking[J]. Jiangsu Commercial Forum, 2012, 0(7): 31-34 | |
| Authors: | Yang xin Zhong yan |
| Affiliation: | (College of Tourism and urban management,Zhejiang Gongshang University) |
| Abstract: | This paper shows the definition and characteristics of micro-cooking,and analyzes the background of the micro-cooking,including unreasonable dietary nutrition,frequent food safety problems,and the wide-spread green environmental protection idea with innovation.Combined with existing health hazard trouble in the traditional cuisine,implementation paths of micro-cooking from marketing and technology are discussed. |
| Keywords: | micro cooking original taste safety path |
| 本文献已被 CNKI 等数据库收录！ | |