1009-4717
2014 Issue 3
zhu bian de hua
wang xin chi ;
wang xin chi ;
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Review and Thinking on 30 Years of Chinese Culinary Higher Education——For the 30th Anniversary of the Founding of the School of Tourism and Culinary Science of Yangzhou University
LU Xin-guo;School of Tourism and Culinary Science;Yangzhou University;
LU Xin-guo;School of Tourism and Culinary Science;Yangzhou University;
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Change of the Chef Technical Grade Structure
HE Hong;Food and Culture Research Institute;Tourism College of Zhejiang;
HE Hong;Food and Culture Research Institute;Tourism College of Zhejiang;
..............page:9-13+19
Retrospection of the Cooking Culture in Ancient China from Ancient Chinese Characters
MA Jian-yin;School of Tourism and Culinary Science;Yangzhou University;
MA Jian-yin;School of Tourism and Culinary Science;Yangzhou University;
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Reflection on the Symbolic Consumption of Mingqian Tea in Ancient China
ZHOU Ai-dong;School of Tourism and Culinary Science;Yangzhou University;
ZHOU Ai-dong;School of Tourism and Culinary Science;Yangzhou University;
..............page:20-24
A Study of the Delicious “Junyou” in Ancient China
LU Di;University College London;
LU Di;University College London;
..............page:25-28
Study on the Idea of Frugality from Ancient Chinese Cooking Utensils
CAO Zhong-wen;School of Tourism and Culinary Science;Yangzhou University;
CAO Zhong-wen;School of Tourism and Culinary Science;Yangzhou University;
..............page:29-31
The Occurrence and Relevance of Traditional Food Culture Resources in the Yangtze River Delta Region
HOU Bing;TAO Ran;ZHU Wen-zheng;School of Tourism and Culinary Science;Yangzhou University;
HOU Bing;TAO Ran;ZHU Wen-zheng;School of Tourism and Culinary Science;Yangzhou University;
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Reflection on the Innovation of Chinese Catering Industry’s Business Model——Take Quanjude Group as an Example
XING Ying;GONG Ru-ying;China Quanjude Co.Ltd;
XING Ying;GONG Ru-ying;China Quanjude Co.Ltd;
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Study on Development Countermeasures of Chinese Group Meal Enterprises
YANG Ming-Duo;ZHENG Xue;School of Tourism and Culinary Science;Harbin Commercial University;
YANG Ming-Duo;ZHENG Xue;School of Tourism and Culinary Science;Harbin Commercial University;
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Optimization of the Processing Technology of Steamed Striped Bass by Orthogonal Design
MENG Xiang-ren;WANG Heng-peng;WU Peng;School of Tourism and Culinary Science;Yangzhou University;
MENG Xiang-ren;WANG Heng-peng;WU Peng;School of Tourism and Culinary Science;Yangzhou University;
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Optimization of the Producing Process of Huai’an Chasan
TANG Hai-lian;ZHU Zai-qin;SHAN Kang;WANG Zi-wei;GU Han-ye;School of Tourism and Culinary Science;Yangzhou University;
TANG Hai-lian;ZHU Zai-qin;SHAN Kang;WANG Zi-wei;GU Han-ye;School of Tourism and Culinary Science;Yangzhou University;
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Optimization of Fermentation Deodorization Process of Corbicula Fluminea by Response Surface Methodology
SHAN Kang;HE Xiao-long;School of Tourism and Culinary Science;Yangzhou University;
SHAN Kang;HE Xiao-long;School of Tourism and Culinary Science;Yangzhou University;
..............page:56-59
The Research Progress of the Physiologic Functions of Lysine
TIAN Ying;SHI Ming-hui;School of Tourism and Culinary Science;Yangzhou University;
TIAN Ying;SHI Ming-hui;School of Tourism and Culinary Science;Yangzhou University;
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