1009-4717
2011 Issue 4
..............page:35-38
..............page:F0004-F0004
..............page:65-66
..............page:10-13
Bio -deodorization of Fishy Odor of Small Yellow Croaker by Enzymatic Hydrolysate
he jia yi ; xu zuo ; liu guo yan ; cai li li ; wei xiao rui ; li jiu ; lu zheng zhu
he jia yi ; xu zuo ; liu guo yan ; cai li li ; wei xiao rui ; li jiu ; lu zheng zhu
..............page:49-52
Influence and Appraisal of Different Rice Products Processing Methods on Nutrient Content
peng jing ; weng xiao ying ; chen si yuan
peng jing ; weng xiao ying ; chen si yuan
..............page:32-34
Local Characteristics of Wuhan Pastry and Snacks
shuai ye yi ; li ming chen
shuai ye yi ; li ming chen
..............page:27-31
Experiment and Research Method in Culinary Science
chen zheng rong
chen zheng rong
..............page:23-26
Chinese Cuisine in the Globalization Horizon
xiao xiang dong
xiao xiang dong
..............page:5-9
..............page:39-41
Comparative Study of Deep Fried and Dry Fried Pork Slices Based on Cooking Technique Optimization
yang ming zuo ; li hu ; du ning ning ; liu yang ; zhang ling wen
yang ming zuo ; li hu ; du ning ning ; liu yang ; zhang ling wen
..............page:14-18
..............page:61-64
..............page:45-48
Present Management of Ship Food in Famous Towns of Jiangnan --A Case Study of Furong Town, Changzhou
fang shi lin
fang shi lin
..............page:53-56
..............page:57-60
Crab Oil Production and Flavor Quality Control
xue dang chen
xue dang chen
..............page:42-44
..............page:1-4
On the Design of Culinary Arts Lab
xia qi quan
xia qi quan
..............page:19-22