1009-4717
1999 Issue 4
..............page:1-6
ON THE STYLE AND SPECIATY OF CITY DISH
Shao Wanquan
Shao Wanquan
..............page:7-11
INNOVATION IS THE WAY FOR GUANG DONG DISH DEVELOPMENT
xu qi ling ; xu xiao nan
xu qi ling ; xu xiao nan
..............page:12-16
..............page:54-56
tan hong ze huo yu guo tie
chen zhong ming
chen zhong ming
..............page:52-53
ON SAUT(E)-STIR SKILL
Xue Dangchen
Xue Dangchen
..............page:47-51
THE STUDY ON INFLUENCE FACTOR OF THICKEN-SOUP IN SANT(E)-STIR
ji you hua ; geng guang shun
ji you hua ; geng guang shun
..............page:43-46
EFFECT OF ZEXIEXIANGGU ADJUSTING LIPIDEMIA AND DELAYING SENILITY BY ANTI-OXIDATING IN MICE
lu guang nian ; shi hong fei ; chen jian ; yang yu ming ; yang li kun ; xiang ping
lu guang nian ; shi hong fei ; chen jian ; yang yu ming ; yang li kun ; xiang ping
..............page:38-42
SURVEYING THE NUTRITION LABELING OF INFANT FOOD IN YANGZHOU SUPERMARKETS
peng jing ; wang gui xia
peng jing ; wang gui xia
..............page:35-37
NUTRITIONAL EVALUATION OF SICHUN FAMOUS MENUS
you tang zhen ; zhang tian sheng
you tang zhen ; zhang tian sheng
..............page:28-34
ANALYSIS OF NUTRITION COMPONENTS AND POISONOUS ELEMENT IN Lobaria retigera
cui gui you ; jiang wen liang
cui gui you ; jiang wen liang
..............page:25-27
COMPARATIVE STUDY ON SNACK CONCEPT
yang ming zuo ; li xiao ying
yang ming zuo ; li xiao ying
..............page:21-24
A FEW OPINIONS OF CHINESE CUISINE DEVELOPMENT
Zhao Rongguang
Zhao Rongguang
..............page:17-20