一、隔夜的剩菠菜 二、剩的涼菜 三、室溫下放置超過2小時的剩菜 四、冷藏4天以上的剩菜 五、冰箱停電4小時后的剩菜 六、沒有徹底加熱的剩菜 參考文獻: [1] 劉娟,高藝芬,楊茜,等.隔夜葉菜類中亞硝酸鹽含量變化的初步研究[J].食品研究與開發(fā), 2016, 37(2):4.DOI:10.3969/j.issn.1005-6521.2016.02.037. [2]https://www.fsis./food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety [3]http://travis-tx./files/2011/05/Refrigerator-and-Freezer-Storage-Chart.pdf [4] https://www./foodsafety/pdfs/eat_safe_ZHCN_HR-h.pdf [5] https://www./zh-hans/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/food-safety/faq-20058500 |
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