[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fNbvq_YuHeAnFIHmh9o6LA8IRy_SD0M1mMzxwqs1JTmQ":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":12,"question":19,"related":20,"source":30,"type":31},[],"2023-08-17 14:06:28",95774959,[8,9,10,11],"烧&gt;炖&gt;蒸&gt;炸&gt;炒","炒&gt;烧&gt;炖&gt;蒸&gt;炸","炒&gt;蒸&gt;炸&gt;烧&gt;炖","炖&gt;炒&gt;炸&gt;蒸",{"count":13,"courseId":14,"courseImg":15,"courseName":16,"workId":17,"workName":18},183,"1f36b5f7629939ea2617bdec6e5a92c3","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002F3b5c219cbda360fa10c0a0bec954cd4d.png","食品营养与健康(原食品营养与卫生)","3ab34d23f0ae4da68357fcefc05ccfa8","","肉类烹调过程中维生素保存率大小顺序正确的是( )",[21,32,41,50,59,68,76,79,88,97],{"answer":22,"createTime":5,"id":23,"options":24,"question":29,"source":30,"type":31},[],95774953,[25,26,27,28],"维生素A","维生素B","维生素C","维生素D","谷类中维生素主要是( )","v1",0,{"answer":33,"createTime":5,"id":34,"options":35,"question":40,"source":30,"type":31},[],95774954,[36,37,38,39],"大米","小麦胚粉","玉米","高粱","在下列谷类中,脂肪含量最高的是( )",{"answer":42,"createTime":5,"id":43,"options":44,"question":49,"source":30,"type":31},[],95774955,[45,46,47,48],"50~100克","100~150克","150~300克","250~400克","薯类及杂豆 ( )",{"answer":51,"createTime":5,"id":52,"options":53,"question":58,"source":30,"type":31},[],95774956,[54,55,56,57],"蛋氨酸","苏氨酸","亮氨酸","赖氨酸","大豆中含量较少的氨基酸是( )",{"answer":60,"createTime":5,"id":61,"options":62,"question":67,"source":30,"type":31},[],95774957,[63,64,65,66],"钙","铁","硒","磷","大豆中含量是肌肉的21倍,瘦猪肉的32倍的矿物质是( )",{"answer":69,"createTime":5,"id":70,"options":71,"question":75,"source":30,"type":31},[],95774958,[72,27,73,74],"胡萝卜素","无机盐","维生素B2","蔬菜烹调一般采用煎、煮、炸等,经烹调后损失相对较少的是( )",{"answer":77,"createTime":5,"id":6,"options":78,"question":19,"source":30,"type":31},[],[8,9,10,11],{"answer":80,"createTime":5,"id":81,"options":82,"question":87,"source":30,"type":31},[],95774960,[83,84,85,86],"僵直、后熟、自溶、腐败","后熟、僵直、自溶、腐败","僵直、自溶、后熟、腐败","自溶、僵直、后熟、腐败","动物被宰杀后,肉一般要经过的四个阶段是( )",{"answer":89,"createTime":5,"id":90,"options":91,"question":96,"source":30,"type":31},[],95774961,[92,93,94,95],"3.0%","10.2%","30.4%","86%","牛乳中蛋白质含量约为( )",{"answer":98,"createTime":5,"id":99,"options":100,"question":106,"source":30,"type":107},[],95774962,[101,102,103,104,105],"食物烹调加工方式","胃排空率","胰岛素反应强度","咀嚼程度","小肠中淀粉酶的含量","食物血糖生成指数的影响因素有 ( )",1]