Phân tích tư tưởng của nhân dân qua đoạn thơ: Những người vợ nhớ chồng… Những cuộc đời đã hóa sông núi ta trong Đất nước của Nguyễn Khoa Điềm
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Lecture Professional cooking (6/e) - Chapter 6: Nutrition
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Chapter 6 - Nutrition. The importance of a nutritionally balanced menu is obvious in the case of menus for hospitals and nursing homes,for example.But even à la carte menus in restaurants should provide enough nutritional variety to allow customers to select nutritionally balanced meals.Dietary health and nutrition are considered in detail in chapter 6.
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Tìm kiếm theo từ khóa liên quan:
Professional cooking Lecture Professional cooking Cooking skill Essentail nutrients Balanced diet Nutritional labelingGợi ý tài liệu liên quan:
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Lecture Professional cooking (6/e) - Chapter 25: Dairy and beverages
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Lecture Professional cooking (6/e) - Chapter 32: Cakes and icings
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Lecture Professional cooking (6/e) - Chapter 5: Menus, recipes, and cost management
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Lecture Professional cooking (6/e) - Chapter 22: Sandwiches
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Lecture Professional cooking (6/e) - Chapter 28: Food presentation and garnish
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