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加速发展具有中国特色的中式快餐势在必行 被引量:1

Quick developing the home fast food with distinctive Chinese features is imperative under the circumstances
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摘要 介绍了我国快餐食品的历史及现状,分析了洋快餐在中国的市场及存在的不足,论述了发展中式快餐的必要性、优势及其有利条件,并提出了发展中式快餐的策略。 This paper introduces the history and current situation of the fast food in China,analyses the China market of foreign fast food and its some extant defects,discusses the necessity,advantages and favorable conditions for developing the home fast food and puts forward its development tactics.
作者 朱建萍
出处 《食品科技》 CAS 北大核心 2003年第12期6-8,共3页 Food Science and Technology
关键词 中国特色 中式快餐 发展 必要性 条件:策略 distinctive Chinese features home fast food development necessity condition tactics
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  • 1卢绮文,傅云新.试析中西式快餐的差距及中式快餐的出路[J].商业经济,2004(8):13-15. 被引量:14
  • 2马冠生,李艳平,马文军,吴瑾,胡小琪.我国四城市儿童少年食用西式快餐频度和肥胖率关系的分析[J].营养学报,2004,26(6):486-489. 被引量:35
  • 3张衡,刘启觉.模糊数学在食品工业中的应用[J].食品科技,2006,31(11):55-58. 被引量:8
  • 4张文彤.世界优秀统计工具SPSS11.0(高级篇)[M].北京:北京希望电子出版社,2002:32-36.
  • 5CHOI JH, HAND J. Physicochemical and sensory characterization of Korean blood sausage with added rice bran fiber[J]. Korean Journal for Food Science of Animal Resources, 2009, 29(2): 260-268.
  • 6CARDOSO C, MENDES R, NUNES M L. Development of a healthy low-fat fish sausage containing dietary fibre[J]. International Journal of Food Science and Technology, 2008, 42(2): 276-283.
  • 7SINDELAR J J, CORDRAY J C, SEBRANEK J G. Effects of vegetable juice powder concentration and storage time on some chemical and sensory quality attributes of uncured, emulsified cooked sausages[J]. Journal of Food Science, 2007, 72(5): 324-332.
  • 8LEE M A, HAND J, JEONG J Y. Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage[J]. Meat Science, 2008, 80(3): 708-714.
  • 9GARCIA M L, DOMINGUEZ R, GALVEZ M D. Utilization of cereal and fruit fibres in low fat dry fermented sausages[J]. Meat Science, 2002, 60(3): 227-236.
  • 10李震.中式快餐的发展现状与策略分析[J].科技创业月刊,2010,23(2):58-59. 被引量:4

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