1009-4717
2013 Issue 4
Textual Research on Pao (“炮”) & Tao (“陶”) and on Pottery Civilization and Culinary Revolution Initiated by Roasting with Mud
MA Jian-ying;
MA Jian-ying;
..............page:1-5
On Pastry Flavor in Republican Period
SHAO Wan-kuan;
SHAO Wan-kuan;
..............page:6-10
..............page:11-13,30
Tea Customs and Etiquette in Dongting Lake Area
LIU Fei-long;
LIU Fei-long;
..............page:14-16
Study on the Use of Colorimeter in Color-Evaluation System of Manual Vegetable Noodle
GUO Ai-ping;,HAN Bing-shuang;,PAN Dong-mei;,WU Xiao-wei;
GUO Ai-ping;,HAN Bing-shuang;,PAN Dong-mei;,WU Xiao-wei;
..............page:17-21
Study on the Processing and Technics of a New Style Pickle Made of Wax Gourd
CAO Zhong-wen;,XU Zi-ang;
CAO Zhong-wen;,XU Zi-ang;
..............page:22-25
Study on Control Technology of the Health Quality of Potato-lettuce Roll
GUO Jiang-nan;,JIANG Yun-sheng;,LIU Xi;,SHEN Yan;,ZHU Jing-jing;
GUO Jiang-nan;,JIANG Yun-sheng;,LIU Xi;,SHEN Yan;,ZHU Jing-jing;
..............page:26-30
..............page:31-33
Study on Dieting Viewpoints in Gourmet
GAO Yun;,QIN Li-qiang;,ZHANG Yu;
GAO Yun;,QIN Li-qiang;,ZHANG Yu;
..............page:34-36
..............page:37-39
Pedigree Construction of Food Culture Landscape and Its Value in Tourism Programming
HOU Bing;,ZHU Min;
HOU Bing;,ZHU Min;
..............page:40-46
..............page:47-50
History and Innovative Development of Xinjiang Polo
Chen Yun-sheng;,Luo Hua;,MEHMET Xushor;,TIAN Jing-ruo;
Chen Yun-sheng;,Luo Hua;,MEHMET Xushor;,TIAN Jing-ruo;
..............page:51-54
Application of Ultra-and Nano-filtration to Separation and Condensation of 1-deoxynojirimycin from Mulberry Leaves Extract
LIU Guo-yan;,XU Xin;,YE Qun;
LIU Guo-yan;,XU Xin;,YE Qun;
..............page:55-60
Research on Cooking Technology Internship Adaptation and Satisfaction in Higher Vocational Colleges
SHI Tao;
SHI Tao;
..............page:61-64