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政大典藏 > College of Liberal Arts > Department of History > Periodical Articles > Item 140.119/78347

Please use this identifier to cite or link to this item: https://nccur.lib.nccu.edu.tw/handle/140.119/78347

Title:	法國“油封鴨子”
Authors:	周惠民
Contributors:	歷史學系
Keywords:	油封;鹽腌;油浸;人類飲食;現代食品;糟油;食材;宣威火腿;切丁;胸肉
Date:	2012
Issue Date:	2015-09-11 11:24:09 (UTC+8)
Abstract:	鹽腌、醋泡、油浸和蜜漬,都是古人保存食物的妙方。食品安全是人類飲食發展的重要課題,烹調食物時,除了講究營養、衛生、美味之外,還得注意如何保鮮,以免"色惡"(顏色不佳)、"臭惡"(氣味難聞),禍從口入。
Relation:	世界博覽,2012(08),85
Data Type:	article
Appears in Collections:	[Department of History] Periodical Articles

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