phm pht trin cc nhn thc phm tun th mt lot cc yu cu v chnh sch.
Mc d khng th thay cho mt cuc thm tra k..................................83 c. Cng b
Natri Thp ...............................................................83 d. Cng b Natri
Gim ..............................................................84 e. Cng b
Mui ........................................................................84 4. Cng b Thnh phn
Dng cht v Hm lng Cht bo, Axt Bo v Cholesterol(1) Cng b Khng
ng ..........................................96 (2) Cng b Khng Thm
ng ............................... 97 (3) Cng b ng
Gim............................................98 PH LC A I. GHI NHN SN PHM
TRNG........................................... 99 a. Tn Sn
phm........................................................................99 b. Tn Nh sn
xut.................................................................100 c. Nhn din Chnh
thc..........................................................100 d. S Ph duyt
USDA ............................................................101 e. Tuyn b Thnh
phn.........................................................102 f. Tuyn b Trng lng
Tnh................................................102 g. Thng tin Dinh Offering a streamlined
portability and technology-rich format, Labensky, On CookingTo Go Edition builds
on the quality, expertise and reputation of On Cooking, 5e. This edition features a
new chapter on healthy cooking, over 250 new photographs and new trends in
Culinary Arts such as asian knife skills and sustainable cooking. On CookingTo Go
Edition retains all of the instructional recipes from the fifth edition and moves the
end-of chapter recipes to the Web via i-COOK. Subscriptions to the revolutionary
MyCulinaryLab and i-COOK are available for purchase with the book as it combines
portability with meaningful integration of technology. FSIS pht hnh sau ngy cng
b Sch hng dn ny. * * * ng lc thc y Sch hng dn ny l nhm to ra
mt hng dn ton din v d hiu h tr cc cng ty thc phm pht trin cc
nhn thc phm tun th mt lot cc yu cu v chnh sch. Mc d khng th
thay cho mt cuc thm tra k..................................83 c. Cng b Natri
Thp ...............................................................83 d. Cng b Natri
Gim ..............................................................84 e. Cng b
Mui ........................................................................84 4. Cng b Thnh phn
Dng cht v Hm lng Cht bo, Axt Bo v Cholesterol(1) Cng b Khng
ng ..........................................96 (2) Cng b Khng Thm
ng ............................... 97 (3) Cng b ng
Gim............................................98 PH LC A I. GHI NHN SN PHM
TRNG........................................... 99 a. Tn Sn
phm........................................................................99 b
(LCPS), Vn phng Chnh sch, Chng trnh v Pht trin Nhn vin (OPPED), Cc
Thanh tra An ton Thc phm (FSIS), B Nng nghip Hoa K (USDA). Ngi dng
nn xem xt cc thay i trong quy nh v chnh sch ca FSIS pht hnh sau ngy
cng b Sch hng dn ny. * * * ng lc thc y Sch hng dn ny l nhm
to ra mt hng dn ton din v d hiu h tr cc cng ty thc phm pht
trin cc nhn thc phm tun th mt lot cc yu cu v chnh sch. Mc d
khng th thay cho mt cuc thm tra k..................................83 c. Cng b Natri
Thp ...............................................................83 d. Cng b Natri
Gim ..............................................................84 e. Cng b
Mui ........................................................................84 4. Cng b Thnh phn
Dng cht v Hm lng Cht bo, Axt Bo v Cholesterol(1) Cng b Khng
ng ..........................................96 (2) Cng b Khng Thm
ng ............................... 97 (3) Cng b ng
Gim............................................98 PH LC A I. GHI NHN SN PHM
TRNG........................................... 99 a. Tn Sn
phm........................................................................99 b. Tn Nh sn
xut.................................................................100 c. Nhn din Chnh
thc..........................................................100 d. S Ph duyt
USDA ............................................................101 e. Tuyn b Thnh
phn.........................................................102 f. Tuyn b Trng lng
Tnh................................................102 g. Thng tin Dinh
dng.........................................................103 ...........................................................
.......................85 a. Cng b Hm lng Cht bo...............................................85
(1) Cng b Khng Cht bo .......................................85 (2) Cng b Cht bo
Thp .........................................85 (3) Cng b Cht bo
Gim..........................................86 (4) Cng b Phn trm Khng Cht
bo....................86 b. Cng b Hm lng Axt Bo ................................
87 (1) Cng b Khng Cht bo Bo ha ........................ 87 (2) Cng b Cht bo
Bo ha Thp............................ 88 (3) Cng b Cht bo Bo ha
Gim.......................... 88 c. Cng b Hm lng
Cholesterol...........................................89 (1) Cng b Khng
Cholesterol ..................................89 (2) Cng b Cholesterol
Thp..................................... 90 (3) Cng b Cholesterol
Gim.....................................90 d. Cng b Nc v Siu
Nc ................................................. 91 5. Cng b Cht
x ............................................................................ 92 6. Cng b Lnh
mnh........................................................................ 92 7. Cng b Lin quan n
Hiu qu trong vic Gim hoc Duy tr Trng lng C
th.............................................................................93 8. Cng b Sc
khe........................................................................... 94 9. Cng b Hm lng
Calo .............................................................. 95 a. Cng b Hm lng
Calo ....................................................95 (1) Cng b Khng
Calo ...................................95 (2) Cng b Calo
Thp .............................................. 95 (3) Cng b Calo
Gim ...............................................96 b. Cng b Hm lng
ng..................................................