| 文件 | 时间 | 大小 | 操作 | |
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1、讲义 2022-05-25 11:14:19 | |||
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2、练习 2022-05-25 11:14:16 | |||
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[0101]第01讲蛋白质.mp4 | 2022-05-25 11:14:12 | 98.39 MB | |
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[0102]第02讲脂类.碳水化合物.能量.mp4 | 2022-05-25 11:14:15 | 112.18 MB | |
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[0201]第03讲矿物质概述.钙.铁.mp4 | 2022-05-25 11:14:18 | 46.17 MB | |
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[0202]第04讲锌.硒.碘.mp4 | 2022-05-25 11:14:16 | 56.39 MB | |
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[0203]第01讲谷薯类食品.豆类及其制品.蔬菜水果的营养价值.mp4 | 2022-05-25 11:14:18 | 50.58 MB | |
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[0204]第02讲动物性食品.乳及乳制品的营养价值加工.烹调对食物营养价值的影响.mp4 | 2022-05-25 11:14:16 | 69.3 MB | |
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[0301]第05讲维生素概述.脂溶性维生素.mp4 | 2022-05-25 11:14:18 | 62.58 MB | |
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[0302]第06讲水溶性维生素.mp4 | 2022-05-25 11:14:16 | 85.65 MB | |
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[0303]第01讲特殊人群的营养.mp4 | 2022-05-25 11:14:17 | 94.06 MB | |
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[0401]第01讲公共营养.mp4 | 2022-05-25 11:14:12 | 74.83 MB | |
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[0501]第01讲食品污染及其预防概述.食品微生物污染及其预防.食品的农药残留及预防.mp4 | 2022-05-25 11:14:24 | 71.16 MB | |
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[0502]第02讲N-亚硝基化合物对食品的污染及其预防.食品添加剂.mp4 | 2022-05-25 11:14:13 | 23.11 MB | |
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[0601]第01讲各类食品卫生.mp4 | 2022-05-25 11:14:20 | 70.19 MB | |
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[0701]第01讲食物中毒及其预防.mp4 | 2022-05-25 11:14:19 | 104.92 MB | |
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[0801]第01讲食品安全监督管理.mp4 | 2022-05-25 11:14:14 | 47.32 MB | |