Effect of Cooking Technology on Nutritional Value of Fish Ingredients
The effects of different cooking techniques on the nutritional value of fish ingredients were discussed in this paper.Through the detailed analysis of the common cooking methods such as steaming,braising,frying and stewing,the specific effects of different cooking processes on the nutritional components of fish are studied,such as protein,fat,vitamins and minerals,aiming to provide scientific basis for people to cook fish ingredients,so as to maximize human health while enjoying delicious food.
fish ingredientscooking techniquesnutritional valuehuman health
NETL
NSTL
万方数据
