1009-4717
2000 Issue 3
..............page:45-48
ELEMENTARY INTRODUCTION OF DISH DESIGN
xu qi ling ; liu wei zuo
xu qi ling ; liu wei zuo
..............page:49-53
..............page:54-55
ON CONTINUABLE CONSUMPTION ACTION OF FOOD
LU Man-ping
LU Man-ping
..............page:56-58
WAY OUT FOR CHINESE SNACK
JIN Chao-jiang
JIN Chao-jiang
..............page:59-60,63
ON THE DEVELOPING STRATEGY OF HUAI YANG DISH
chen zhong ming ; chen xin yi
chen zhong ming ; chen xin yi
..............page:61-63
..............page:38
..............page:42-44
DEVELOPMENT OF NON-SUCROSE CARGO-RICE CAKE
LI Zeng-li
LI Zeng-li
..............page:39-41
..............page:32-38
THE NUTRITIONAL EVALUATION OF 《CHINESE FAMOUS RECIPE JIANGSU FLAVOR》
zhang tian sheng ; li yin shu ; zhang hai yan ; chen mao chun ; huang fei ; huang zuo ; zhang zuo
zhang tian sheng ; li yin shu ; zhang hai yan ; chen mao chun ; huang fei ; huang zuo ; zhang zuo
..............page:26-31
..............page:23-25
STATISTIC AND ANALYZE OF THE PRESCRIPTIONSOF MEDICATED DIETS FOR RANQUILIZING THE MIND AND PROMOTING INTELLIGENCE
shi hong fei ; xiang ping ; tang shan yong ; su guo jian
shi hong fei ; xiang ping ; tang shan yong ; su guo jian
..............page:19-22
NAMES AND SPECIES IDENTIFYING OF EDIBLE SEA CUCUMBER IN CHINA
CUI Gui-you;ZHAO Lian
CUI Gui-you;ZHAO Lian
..............page:13-18
ON PERFECTING THE RED CHAMBER BANQUET
PAN Bao-ming
PAN Bao-ming
..............page:9-12
ON CHANGAN DISH OF TANG DYNASTY
QIU Pang-tong
QIU Pang-tong
..............page:7-8
..............page:4-6
fa kan ci
hua guo liang
hua guo liang
..............page:3