A COMPARATIVE ANALYSIS OF NUTRITIONAL CONTENT CHANGES IN SIX CHINESE CUISINES PREPARED USING INDUSTRIAL VERSUS TRADITIONAL HAND-COOKED MODES

A comparative analysis of nutritional content changes in six Chinese cuisines prepared using industrial versus traditional hand-cooked modes

ObjectiveWith the rise of industrialized dishes, the quality differences between industrial and traditional hand-cooked modes are a Perfumes major concern for the food industry and consumers.This study examined the nutrient content variations in Chinese cuisines between these two cooking modes, addressing a crucial research gap.MethodsTo account fo

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