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Journals   A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Journal of Sichuan Higher Institute of Cuisine
1008-5432
2011 Issue 1
A Tentative Study of the Development of Green Catering Abroad
LUO Hong-qun;WANG Feng;LV Nan
..............page:41-43
On Figures of Speech in the English Translation of Classical Chinese Poetry
ZHANG Chen
..............page:74-75,78
si chuan peng zuo gao deng zhuan ke xue xiao can lv ren cai pei yang gao di
..............page:79-80
On the Development of Key Abilities in Practice Teaching in Vocational Colleges of Electricity
LI Yan-yan
..............page:71-73
On the Development of Tea-Culture Tourism in Hangzhou
ZHANG Chun-li
..............page:57-59
On the Development of Theme Hotels in Wuhan——Taking Jianghan Hotel as an Example
LI Du-hong;CAO Shi-tu
..............page:54-56
The Application of Patchwork Sequence Model in the English Class of Vocational Colleges
JI Qing-fen
..............page:68-70
On the Reform of Professional Skill Teaching for Cuisine Students
XU Lei
..............page:60-61
On Spatial Planning for Tourism Villages in the Construction of a New Socialist Countryside
LIN Guang-xu
..............page:44-47
On the Mode of Asset-Backed Securitization for Tourism Resources
DING Zhi-ming
..............page:48-50
Approaches for the Sustainable Development of the Five-Year Higher Vocational Education
FENG Xiao-lan
..............page:65-67
The Principle,Application and Prospects of Electronic Nose
Xin Song-lin;Yang Yan
..............page:23-25
A Tentative Study of the Dietary Planning in Cafeterias of Governmental Agencies
LIU Jian-qiu;YANG Chang-ping;BAO Yi-yan;ZHANG Fu-ying;WANG Yong-jun
..............page:35-37
Comprehensive Review of the Nutritious Value and Application of Coconuts
ZHANG Cong
..............page:26-28
On Functional Diary Products and their Development
XU Jian;LI Yun-long
..............page:32-34,37
The Design and Analysis of the"Coconut Island\'s Featured Banquet"in Hainan
WEI Lin
..............page:18-22
Comparison of Dietary Regimen between the Chinese and the Korean
WANG Xiao-min
..............page:29-31
On Ya Fish——From the Perspective of Ba and Shu Dietary Culture
LI Xiang-lin
..............page:10-11,17
A Cultural Interpretation of Chinese Steamed Food and its Benefits in Regimen——Appreciation of the"77 Steaming Means"in Qi Min Yao Shu
ZHAO Jian-min
..............page:6-9
On Shi Xian Hong Mi and its Author
SUN Tie-nan
..............page:12-14
On the System of Double-Qualification Teaching Staff in Vocational Colleges
WANG Xiong
..............page:3-5
Survey of Aquaculture Water Quality in Changgou Village and its Analysis
CHEN Yu;WU Xiao-long;XIAO Lan;ZHU Hong-xuan;ZHANG Zhen-yu
..............page:76-78
xin xi dong tai
..............page:22,封3
On the Preparation Technology of Multi-Flavored Gaoban Mountain Rabbit
CHEN Zu-ming
..............page:15-17
On the Relationship between Artistic Design and Marketing
DAI Guang-hong
..............page:51-53
The Influence of Psychological Factors on Spoken Tourism English
XU Er-feng;WEN Ping;JIANG Heng
..............page:62-64,73
On Waiting Management of Catering Businesses
CHEN Xiao-fang;HUANG Shi-qiang
..............page:38-40
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