15.21 MB
饮食滋味讲义.pdf2023-12-20
94.62 MB
5.3调心与调脾.flv2023-12-20
37.71 MB
5.2调肝与调心（下）.flv2023-12-20
80.65 MB
5.2调肝与调心（上）.flv2023-12-20
45.68 MB
5.1调的概念，君臣佐使（下）.flv2023-12-20
69.42 MB
5.1调的概念，君臣佐使（上）.flv2023-12-20
63.50 MB
4.3肉蛋的加工方法（下）.flv2023-12-20
80.19 MB
4.3肉蛋的加工方法（上）.flv2023-12-20
33.04 MB
4.2油加工、火加工与微生物（下）.flv2023-12-20
84.64 MB
4.2油加工、火加工与微生物（上）.flv2023-12-20
31.51 MB
4.1水势，烹的水加工与油加工（下）.flv2023-12-20
90.57 MB
4.1水势，烹的水加工与油加工（上）.flv2023-12-20
105.87 MB
3.3药酒与水毒.flv2023-12-20
146.40 MB
3.2讲解汤、饮、汁、浆等.flv2023-12-20
148.87 MB
3.1水质与水气.flv2023-12-20
120.57 MB
2.3五味与药食的性与用.flv2023-12-20
124.60 MB
2.2详解五畜五果五菜.flv2023-12-20
98.39 MB
2.1膳的概念与五畜.flv2023-12-20
33.53 MB
1.3认识营养（下）.flv2023-12-20
90.37 MB
1.3认识营养（上）.flv2023-12-20
90.26 MB
1.2食物的天地人坐标体系（上）.flv2023-12-20
53.18 MB
1.2食物的天地人坐标（下）.flv2023-12-20
37.19 MB
1.1中西方营养学区别，以人为本（下）.flv2023-12-20
90.07 MB
1.1中西方营养学区别，以人为本（上）.flv2023-12-20