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Cuisine Journal of Yangzhou University
1009-4717
2014 Issue 2
Taste and the Aesthetic of Primal Diet
ZHAO Jian-jun;School of Humanism;Jiangnan University;
..............page:1-4
Appreciation of Suzhou and Yangzhou Diets based on A Dream of Red Mansions and Gourmet
ZHANG Yu;Suzhou Municipal Human Resources and Social Security Bureau;
..............page:10-13
Study on the Steaming Process of Yangzhou Baozi
ZHU Zai-qing;CUI Hui;School of Tourism and Culinary Science;Yangzhou University;Jiangsu Province Shuyang specialized secondary schools;
..............page:14-18
Study on the Cooking Technique of Puffer Fish in Hot Spicy Garlic Sauce
JI Nan;ZHANG Ai-hong;CONG Jian-hua;XIA Qi-quan;School of Tourism and Culinary Science;Yangzhou University;Zhongjiang Food Science & Technology Co.;Ltd.of Jiangsu Zhongyang Group;
..............page:19-22
Design and Development of Personalized Recommendation System of Food Therapy
TANG Jian-hua;ZHANG Xiu-nan;School of Tourism and Culinary Science;Yangzhou University;
..............page:23-26
Comparative Study of the Nutrients in Fried Potato and Deep Fried Potato
YANG Dai;JIANG Yun-shen;School of Tourism and Culinary Science;Yangzhou University;
..............page:27-30
Analytical Report on the 100 Top Restaurants of China in 2013
China Cuisine Association;China Cuisine Association;
..............page:31-35
The Industrialization of Sichuan Cuisine
HUA Lu-hong;Tourism College of Zhejiang;
..............page:36-38
Controversy and Development——Practice and Reflection on Higher Education of Chinese Culinary Science
JI Hong-kun;School of Tourism and Culinary Science;Yangzhou University;
..............page:39-43
Study on the Teaching Situation and Countermeasures of Culinary Science Education in Secondary Vocational Schools from the Perspective of Teachers
ZHOU Xiao-yan;WANG Zi-wei;ZHU Wen-zheng;School of Tourism and Culinary Science;Yangzhou University;
..............page:44-48
Reform of Research-oriented Teaching in Culinary Science and Nutrition Education
WANG Xiao-ying;School of Tourism and Culinary Science;Yangzhou University;
..............page:49-52
The Application of Five-step Flipped Class Model in Cooking Nutrition and Health
WANG Bei;Yangzhou Business Higher Vocational School of Jiangsu Province;
..............page:53-55
A Study on Food Safety Risk Perceptions at Home and Abroad
LIN Hui;CHI Jin;College of tourism;Huaqiao University;Institute of international communication;Huaqiao University;
..............page:56-60
Development of Alfalfa Powder and Its Use in Baking Biscuits
LIU Xi-yang;PAN Qiu-qi;ZHANG Huan-huan;LI Xiao-min;LU Mao-lin;School of Tourism and Culinary Science;Yangzhou University;
..............page:61-64
yang zhou da xue peng zuo xue bao
..............page:65