Screen Library烹饪营养与配餐
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| Main Authors: | |
|---|---|
| Published: |
东北师范大学出版社 2020重印
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| Publisher Address: | 长春 |
| Publication Dates: | 2019 2020重印 |
| Literature type: | Book |
| Language: | Chinese |
| Edition: | 2版 |
| Subjects: | |
| Carrier Form: | 201页: 图 ; 26cm |
| ISBN: | 978-7-5681-6553-2 |
| Index Number: | R154 |
| CLC: |
R154 R151 |
| Call Number: | R154/1172-1 |
| Contents: |
“十二五”职业教育国家规划教材 本书共分8章，分别是绪论、食物的消化与吸收、能量与营养素、烹饪原料的营养价值、膳食与营养、营养配餐基本方法、健康人群的膳食与配餐等。 |