Cuisine Journal of Yangzhou University 2012 Issue 3 The Analysis and Realization of Low-carbon Catering Service

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Cuisine Journal of Yangzhou University
1009-4717
2012 Issue 3

The Analysis and Realization of Low-carbon Catering Service
zhang yue jun ; fang fa lin

..............page:51-55

Baheji, a Unique Seasoning in the 6th Century of China -- Interpretation of Baheji, a Seasoning Captured in Qi Min Yao Shu
jin hong xia ; guo hua bo ; zhao jian min

..............page:25-29

On the Protection of and Heritage Application for the Cuisine Culture of China
zhou hong cheng

..............page:8-13,18

On the Evaluation of Physics and Chemistry Experiment Classes among Culinary Majors
lu guang nian

..............page:59-61

Analytical Report on the 100 Top Restaurants of China in 2011

..............page:38-43

Enhancing the Research-based Education in the Stage of Practice in the Professional English of Cuisine
lu zuo

..............page:56-58

Verification of "Harmony" and "Regulation" of the National Character and Development of Chinese Culinary Culture
ma jian ying

..............page:1-7

Cultivating Core Competitiveness of Culinary Majors
bi liang

..............page:62-64

On the Dilemma and Strategy of Developing Chinese Restaurants Overseas
cheng xiao min ; sang jian

..............page:44-50

yang zhou da xue peng zuo xue bao

..............page:F0004-F0004

Analysis of the "Humanity" and "Material orientation" Inherent in the Dietary Custom
pan bao ming ; hu zhan

..............page:19-24

On the Dietary Innovative Industry of Jiangsu
zhou ai dong

..............page:14-18

The Blue Taste of Chinese: A Bite of China viewed from the perspective of Anthropology
wang si

..............page:30-33

Study on Antioxidative Activity of the Hawthorn under Different Cooking Conditions
tian zuo ruo ; wang rong

..............page:34-37