1) cooking temperature
烹调温度
2) cooking
烹调
1.
Effect of various cooking methods on the contents of major flavonoids in vegetables;
烹调对蔬菜中类黄酮物质含量的影响
2.
The structure and properties of vitamin c and changes during cooking;
维生素C的结构、性质及在烹调中的变化
3.
Based on the function and role of compound seasoning, it can be divided into two groups: common compound seasoning and special compound seasoning for cooking.
该文详细论述了复合调味料的发展历史与现状,根据复合调味料的功能及作用划分为2大类,一类是通用型的复合调味料,另一类是烹调专用型复合调味料。
3) Cooking oil fumes
烹调油烟
1.
Composition,harm and control method of cooking oil fumes;
烹调油烟的组成与危害及防治措施
2.
Effect of cooking oil fumes on cell cycle and apoptosis in lung cells of spraque dawley rats;
烹调油烟对大鼠肺组织细胞周期和凋亡的影响
3.
Objective To observe the liver tissue lesion and its mechanism in SD rats inhaled cooking oil fumes (COF).
目的 通过观察肝组织脂质过氧化和元素含量的变化 ,探讨烹调油烟致肝损伤的毒作用机理。
4) cooking teaching
烹调教学
5) traditional cookery
传统烹调
1.
"Qi He" not only evolved to the basic law of Chinese traditional cookery , but also displayed the pattern and character of Chinese traditional culture to some extent.
它的个性发展走向,决定了它必然地从本质上使中西方烹饪文化大有区别,这种个性就是“齐和”,其理论本源于华夏古国人们对农业生产的认识,后来不仅演变成了中国传统烹调的基本发展规律,还在某种程度上表现出中国传统文化的基本模式和特征。
6) cooking
烹调加工
1.
The conserving rate of vitamin B1, vitamin B2 of cooking samples were studied.
对盛产于云南的4种红菇类野生食用菌,采用国内外公认的标准方法进行蛋白质、氨基酸、脂肪、碳水化合物、膳食纤维、水分、无机元素、维生素等全营养成分分析及评价,并对传统烹调加工方法对VB1、VB2的影响进行深入研究,为科学合理地开发利用云南丰富的野生食用菌资源提供科学依据。
参考词条
补充资料：铂电阻温度表(见电阻温度表)
铂电阻温度表(见电阻温度表)
表。bod旧nZu wendubiao铂电阻温度表见电阻温
说明：补充资料仅用于学习参考，请勿用于其它任何用途。