科学饮食保障健康

doi:10.7506/rlyj1001-8123-200203020

Download: PDF (138 KB) HTML (1 KB)
Export: BibTeX | EndNote (RIS)

Abstract The misunderstanding of diet cooking in China is pointed out in the view of nutrition;the hygienic significance of correctly using flavor is stated;the new concept of dietetic science and healthy guarantee is advocated in this article.

:

R151

	Service

	E-mail this article
	Add to my bookshelf
	Add to citation manager
	E-mail Alert
	RSS
	Articles by authors
	Zhu Dexiu

Cite this article:

Zhu Dexiu. Dietetic Science and Healthy Guarantee[J]. Meat Research, 2002, 16(3): 43-44.

URL:

https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200203020 OR https://www.rlyj.net.cn/EN/Y2002/V16/I3/43

[1]	LI Xiaomin, WANG Qing, LI Qi, SUOLANG Zhaxi, LI Guowei, ZHANG Qifan, ZHANG Xiaolin, TAN Xinyue. Basic Nutrients and Volatile Components of Spent Tibetan Hen Meat[J]. Meat Research, 2023, 37(4): 1-6.