1009-4717
1999 Issue 3
wen zhai yu ti lu ( san )
jiang su sheng peng zuo yan jiu suo ke ji qing bao yan jiu shi
jiang su sheng peng zuo yan jiu suo ke ji qing bao yan jiu shi
..............page:60-64
tan yang zhou chao fan
zuo bu chun ; zuo bu feng
zuo bu chun ; zuo bu feng
..............page:57-59
an hui wu wei " shui xi "
xu yong sheng
xu yong sheng
..............page:55-57
THE FORMATION AND DEVELOPMENT OF GUANGDONG DISH
Wang Songdou
Wang Songdou
..............page:51-54
chu tan diao tang he zhang fa de shi jian jiao xue
liang yu hong
liang yu hong
..............page:48-50
..............page:44-47
..............page:41-43
zhang wo bin ke xin li zuo hao can yin jie dai fu wu
lu peng ; chen hui
lu peng ; chen hui
..............page:39-40
THE DEVELOPMENT OF HOTEL CATERING DEPARTMENTS UNDER THE IMPACT OF SOCIAL RESTAURANTS
Zhang Shufu;Xu Feifei
Zhang Shufu;Xu Feifei
..............page:36-38
su dong gu lao rou de jia gong zhi zuo
wang liu liu
wang liu liu
..............page:34-35
ORTHOGONAL EXPERIMENT METHOD AND ITS PRACTICE IN CUISINE
Zhang Tiansheng
Zhang Tiansheng
..............page:30-33
SANITORY EVALUATION OF THE LIQUORSATURATED FOOD AND PRIMARY RESEARCH ON GERMICIDAL EFFICACY OF ZHUIXIEBAO
jiang yun sheng ; dong jie ; chen jian ; ni hui ming ; zhou lei ; wang li
jiang yun sheng ; dong jie ; chen jian ; ni hui ming ; zhou lei ; wang li
..............page:1-5
THE METHOD OF MAGNIFYING ACTION TO DETECT THE CONTIENT OF INDEX IN IODINE SALT AND LESS IN CUISINE
zhao lian ; chen guo wei ; zhang jian
zhao lian ; chen guo wei ; zhang jian
..............page:6-10
EPIDEMIOLIGIC STUDY ON OBESITY MORBIDITY IN RURAL MIDDLE SCHOOL STUDENTS
lu xin guo ; chen yu ; shi yue xia ; ao tian feng zi
lu xin guo ; chen yu ; shi yue xia ; ao tian feng zi
..............page:11-13
EXPERIMENTAL STUDY OF SANITARY EFFICACY ON ANTI-OXIDATION AND DELAYING SENILITY OF HEISANGSHEN
shi hong fei ; yang li kun ; cao zuo ; lu guang nian ; chen jian
shi hong fei ; yang li kun ; cao zuo ; lu guang nian ; chen jian
..............page:14-17
ON FURTHER IMPROVEMENT OF MEALS NUTRITIONAL LEVEL OF THE ARMY
Ma Weijiang;Zhang Guosheng
Ma Weijiang;Zhang Guosheng
..............page:18-20
THE COMPARASON OF PASTE PROPORTION AND DIFFERENT SCATTERED MEDIUMS TO THE EFFECT OF PRODUCTS
zhou ai dong ; peng jing ; han yan
zhou ai dong ; peng jing ; han yan
..............page:21-25
THE EFFECT OF HARDNESS OF WATER TO THE EXPANSION OF TENDONS
Huang Yujun;Wang Jianhua
Huang Yujun;Wang Jianhua
..............page:26-29