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REDUCING FAT AND CHOLESTEROL IN FOODSERVICE

 

作者: JENNY CHIN,   IRENE McCALL,   JOHN C. STRUZIK,  

 

期刊: Foodservice Research International  （WILEY Available online 1987）
卷期: Volume 4, issue 4  

页码: 277-299

 

ISSN:1524-8275

 

年代: 1987

 

DOI:10.1111/j.1745-4506.1987.tb00115.x

 

出版商: Blackwell Publishing Ltd

 

数据来源: WILEY

 

摘要:

ABSTRACTSuggestions are presented for choosing foods which help lower elevated blood cholesterol levels and are consistent with current dietary guidelines. Specific cooking techniques as well as nutritional information for 17 different recipes are given for creating healthful, exciting, and tasty fat‐modified main dishes, vegetables, breads, and dessert

 

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