1009-4717
2014 Issue 4
Shandong Kelp:Its Historical Evolution and Its Contemporary Cooking Methods
WANG Sai-shi;Shandong Social Science Academy;
WANG Sai-shi;Shandong Social Science Academy;
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Culinary Theories of Yi Yin-Father of Chinese Cooking——an interpretation of Lu’s Commentaries of History·Original Flavours
XU Lin;Commercial College of Beijing Technology and Business University;
XU Lin;Commercial College of Beijing Technology and Business University;
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Local Dietetic Customs in the Northeast Reflected in Er Ren Zhuan
XU Qiu-hua;College of Liberal Arts of Beihua University;
XU Qiu-hua;College of Liberal Arts of Beihua University;
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Analysis of the Folk Culture of Sucrose in Modern Fujian and Guangdong Areas
ZHOU Zhi-wu;College of Ideology and Politics;Guangdong University of Foreign Studies;
ZHOU Zhi-wu;College of Ideology and Politics;Guangdong University of Foreign Studies;
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Development Strategies of Gourmet Ghetto from the Perspective of Famous City
ZHANG Qi;College of Tourism and Culinary Science;Yangzhou University;
ZHANG Qi;College of Tourism and Culinary Science;Yangzhou University;
..............page:19-23+28
A Study on Hotel Interns’ Satisfaction of Undergraduates of Tourism Management
JIANG Ji-hong;HOU Bing;Guangling College;Yangzhou University;College of Tourism and Culinary Science;Yangzhou University;
JIANG Ji-hong;HOU Bing;Guangling College;Yangzhou University;College of Tourism and Culinary Science;Yangzhou University;
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Experimental Study on the Relationship between Hotel Supervisor Support and Intern Job Satisfaction
XING Ning-ning;WANG Jing-qiang;Zhangzhou Institute of Technology;College of Tourism;Huaqiao University;
XING Ning-ning;WANG Jing-qiang;Zhangzhou Institute of Technology;College of Tourism;Huaqiao University;
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Quality Analysis of Microwaved Lotus-Root Products
ZHU Yun-long;JIANG Jie-zeng;CHEN Ting;College of Tourism and Culinary Science;Yangzhou University;College of Horticulture and Plant Protection;Yangzhou University;
ZHU Yun-long;JIANG Jie-zeng;CHEN Ting;College of Tourism and Culinary Science;Yangzhou University;College of Horticulture and Plant Protection;Yangzhou University;
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Optimization of the Processing of Chilled Chicken by Response Surface Methodology
DAI Yang-jun;ZHANG Wei-dong;SHEN Yan-jun;School of Biotechnology and Food Engineering;Changshu Institute of Technology;Animal Epidemic Prevention Station of Zheze;
DAI Yang-jun;ZHANG Wei-dong;SHEN Yan-jun;School of Biotechnology and Food Engineering;Changshu Institute of Technology;Animal Epidemic Prevention Station of Zheze;
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On Hazards and Testing Methods of TFA
XIAO Chun-ting;PENG Jing;College of Tourism and Culinary Science;Yangzhou University;
XIAO Chun-ting;PENG Jing;College of Tourism and Culinary Science;Yangzhou University;
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Research Status of French Low Temperature Vacuum Cuisine(Sous vide)
BU Jun-zhi;XU Xun;Tourism college of Zhejiang;
BU Jun-zhi;XU Xun;Tourism college of Zhejiang;
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Status Analysis of Compilation and Publication of Culinary Science Teaching Materials in Higher Vocational Schools
SHAO Wan-kuan;Institute of culinary and nutrition;Nanjing Institute of Tourism & Hospitality;
SHAO Wan-kuan;Institute of culinary and nutrition;Nanjing Institute of Tourism & Hospitality;
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On Teaching Methods of Practical Culinary Technology Course
TANG Jian-hua;College of Tourism and Culinary Science;Yangzhou University;
TANG Jian-hua;College of Tourism and Culinary Science;Yangzhou University;
..............page:57-60
Practice Teaching for Undergraduates of Cooking and Nutrition Education
MENG Xiang-ren;WU Peng;College of Tourism and Culinary Science;Yangzhou University;
MENG Xiang-ren;WU Peng;College of Tourism and Culinary Science;Yangzhou University;
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