Journal of Sichuan Higher Institute of Cuisine 2010 Issue 1 Experimental Proof on Factors Affecting the Flavor of Sichuan Family Pickled Vegetables

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Journal of Sichuan Higher Institute of Cuisine
1008-5432
2010 Issue 1

Experimental Proof on Factors Affecting the Flavor of Sichuan Family Pickled Vegetables
li xiao ; zuo feng

..............page:23-24

Discussion on the Application of Food Safety Law in Fast-food Industry
xiao zuo ; he jiang hong ; zhou ling jie ; wang xi

..............page:31-33

Purchasing Management of Cooking Laboratory\'s Materials
yi yu wen

..............page:24-27

Exploration on Occupational Guidance
lu xue song

..............page:58-60

Exploration and Practice of Teaching Reform on the Course of Nutritional Diet and its Processing
deng hong

..............page:43-45

Traditional Sichuan Feast Contains Elements of Modern Nutrition
shen tao ; zhan zuo

..............page:28-30

Discussion on the Integration and Further Development of the Three Kingdoms Cultural Tourism Resources in Sichuan
fang hai chuan ; feng jia

..............page:37-39

Impact of Tang Jueju Poems on the Creation by Li Mengyang
feng wan

..............page:76-78

zheng gao qi shi

..............page:封3

A Study on the Roles of Water in Cooking
du shu qin

..............page:21-22

Research on the Technology of Making Youtiao
luo wen

..............page:19-21

Exploration on the Innovation of Archives Information Service
lu xiao juan

..............page:74-75

Hemingway\'s Perfect Lover Image--The Traditional and Modern New Woman Catherine
ding lu

..............page:79-80

Research on Teaching Reform of Tourism Studies Based on "Six-dimensional Goal-oriented"
zheng yu fei

..............page:53-55

Exploitation of Food Cultural Resources Based on Tourism Demand
zhang lei

..............page:11-13

On the Curriculum and the Improvement of Teaching Quality in Hercynian Vocational Colleges
xiong yi ; li ying wei ; li yan yan

..............page:63-65

Exploration on Curriculum Reform and Reconstruction for Cuisine Majors
shao wan kuan

..............page:40-43

Strengthen Five Constructions Deepen the Reform of Talents Training Pattern
huang wei bing

..............page:3-5

Break the Bottleneck Deepen Curriculum Reform in SHIC
chen yun chuan ; yuan xin yu

..............page:6-9

How to Write the Archives Title in Colleges
xia hong bing

..............page:70-73

Exploration on the Design of Bilingual Curriculum System in Higher Education of Tourism Management--Take Hotel Management Course as an Example
guo shu mei

..............page:50-52

Equity Sensitivity and Recent Studies
he zhen

..............page:65-69

Discussion on Modern Tourism Science and Its System
chen xing zhong ; zheng liu qing

..............page:34-36

Research on the Status Quo of Staff\'s On-the-Job Training and Countermeasures in Tourism
li zhi gang

..............page:46-49

Influence of Dietary Therapy of TCM on Dietary Culture of Japan
yu zhen tao ; huai li hua

..............page:14-15

Working Ideas for Teaching and Research Section of International Trade in Higer Vocational Colleges
han guo wei

..............page:55-57

Application of Simulated Teaching in the Course of Three-dimensional Effects Design
yao pei ling

..............page:61-62

On the Core of Sichuan Cuisine
lu yi

..............page:10

Development of Series Healthy Tartary Buckwheat Flour Dim Sum
zhong zhi hui ; xiong hong ; cheng wan xing ; wang fu

..............page:16-18