1009-4717
2010 Issue 1
Analysis of Anti-oxidative Activity and Flavone Content of Vegetables Sold in Yangzhou Market
lu guang nian ; song xiao min ; tan tian tian
lu guang nian ; song xiao min ; tan tian tian
..............page:46-49
Study of Peptides Digestive Absorption Method and Mechanism
gong jun jun ; peng jing
gong jun jun ; peng jing
..............page:43-45
Study of the Fermented Rabbit Ham
jiang yun sheng ; zuo zuo zuo ; wang zhi jun ; yu hai ; xue dang chen ; zhang wu jin
jiang yun sheng ; zuo zuo zuo ; wang zhi jun ; yu hai ; xue dang chen ; zhang wu jin
..............page:38-42
..............page:60-64
..............page:64
Comparison of Dongpo Pork in Different Areas
jin xiao yang
jin xiao yang
..............page:32-37
The Origin and Evolvement of Chinese Instant-boiled Style
hong yong ming
hong yong ming
..............page:1-4
..............page:54-59
..............page:5-12
The Essence of Chinese Cuisine Culture"he"
wang sai shi
wang sai shi
..............page:13-17,37
The Evolment and Development of Syrup
dong yue jin
dong yue jin
..............page:23-26
Research into the Preserving Conditions Standardization of Terch Fish Ball
wang jian ; he hong
wang jian ; he hong
..............page:27-31
Eternal Fragrant Cold Food Lilao——Analysis and Interpretation of Producing Skills of Lilao in"Qinmin Yaoshu"
zhao jian min
zhao jian min
..............page:18-22
Research on the Construction of Military Standard Dining Hall
xie shou he ; ma wei jiang ; xiong liang ; xie xian da
xie shou he ; ma wei jiang ; xiong liang ; xie xian da
..............page:50-53