‘That Won-Ton Soup Headache’: The Chinese Restaurant Syndrome, MSG and the Making of American Food, 1968–1980

Ian Mosby*

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‘That Won-Ton Soup Headache’: The Chinese Restaurant Syndrome, MSG and the Making of American Food, 1968–1980

机译：“那种馄饨汤头痛”：1968–1980年，中国餐厅综合症，味精与美国食品的制作

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来源
《Social History of Medicine》 |2009年第1期|p.133-151|共19页
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Ian Mosby*;
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1. 'That Won-Ton Soup Headache': The Chinese Restaurant Syndrome, MSG and the Making of American Food, 1968-1980 [J] . Ian Mosby Social history of medicine: the journal of the Society for the Social History of Medicine . 2009,第1期

机译：“那种馄饨汤头痛”：味精与美国食品的制造中餐厅综合症，1968-1980年
2. Methylmercury in dried shark fins and shark fin soup from American restaurants [J] . Deepthi Nalluri, Zofia Baumann, Debra L. Abercrombie, Science of the total environment . 2014,第octa15期

机译：美国餐厅干鱼翅和鱼翅汤中的甲基汞
3. Staphylococcus aureus in soup samples from restaurants/food canteens and some families in Jalingo Metropolis, North-Eastern Nigeria [J] . Gali Abaka Umaru, Ibrahim Shehu Tukur, Abdulhamid H. B. Shawulu, African Journal of Microbiology Research . 2014,第31期

机译：尼日利亚东北部Jalingo大都会餐馆/食品食堂和一些家庭的汤样品中的金黄色葡萄球菌
4. SERVICE QUALITY PERCEPTIONS IN FAST-FOOD RESTAURANTS IN CHINA [C] . Hong Qin Annual Meeting of the Decision Sciences Institute . 2008

机译：在中国的快餐餐厅服务质量看法
5. The influence of Chinese cultural values on food safety training attitudes and behaviors among Chinese owners of Chinese restaurants in the U.S. . [D] . Liu, Pei. 2012

机译：中国文化价值观对美国中餐馆华人所有者的食品安全培训态度和行为的影响。
6. What Drives Customer Satisfaction Loyalty and Happiness in Fast-Food Restaurants in China? Perceived Price Service Quality Food Quality Physical Environment Quality and the Moderating Role of Gender [O] . Yongping Zhong, Hee Cheol Moon 2020

机译：是什么推动中国快餐店的客户满意度忠诚度和幸福感？感知价格服务质量食品质量自然环境质量以及性别的调节作用
7. ‘That Won-Ton Soup Headache’: The Chinese Restaurant Syndrome, MSG and the Making of American Food, 1968–1980 [O] . Ian Mosby 2015

机译：'赢得汤汤头痛'：中国餐馆综合症，味精和美国食品的制作，1968-1980

‘That Won-Ton Soup Headache’: The Chinese Restaurant Syndrome, MSG and the Making of American Food, 1968–1980

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