冷水鱼的烹饪工艺及其菜品研发

根据冷水鱼的肉质特点，选择恰当的加工和烹制方法，结合当今大众喜爱的口味，研发出美味营养、健康可口的冷水鱼菜肴。

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Veröffentlicht in:	四川烹饪高等专科学校学报 2013 (3), p.17-20
1. Verfasser:	陈祖明
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Schlagworte:	冷水鱼烹饪工艺菜品研发
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creator	陈祖明
description	根据冷水鱼的肉质特点，选择恰当的加工和烹制方法，结合当今大众喜爱的口味，研发出美味营养、健康可口的冷水鱼菜肴。
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source	国家哲学社会科学学术期刊数据库 (National Social Sciences Database)
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title	冷水鱼的烹饪工艺及其菜品研发
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