摘要
每个人的性别、年龄、所从事的工种不同,劳动强度不同,作业环境都不尽相同,对来源于肉类的优质蛋白需要也各不相同。各类从业人员除了通过一日三餐满足自身营养之外,也可以通过一些方便、快捷的餐间食品及时地补充营养和体能,这为功能性肉制品的开发提供了一定的理论依据。
Everyone has different sex, age, work. Both their labor intensity and work environment are different. Their requirements for high quality protein from meat are different, too. Various employees satisfy the nutrition of themself through three meals one day. Besides, they could also get diet supplement and energy by some convenient and rapid food between meals. This provided certain theoretical basis for functional meat products development.
出处
《肉类工业》
2015年第5期51-53,共3页
Meat Industry
关键词
不同作业人群
肉类
需求
功能肉制品
people with different work
meat
requirement
functional meat products
