Cuisine Journal of Yangzhou University 2000 Issue 1 lv you peng zuo xue yuan peng zuo gong yi zhuan ye bei jiao yu bu que ding wei " quan guo zhong dian jian she zhi jiao shi zi pei xun ji di "

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Cuisine Journal of Yangzhou University
1009-4717
2000 Issue 1

lv you peng zuo xue yuan peng zuo gong yi zhuan ye bei jiao yu bu que ding wei " quan guo zhong dian jian she zhi jiao shi zi pei xun ji di "
han shou xiang

..............page:64

PONDER ON CUISINE SPECIALTY EDUCATION
Chen Jun

..............page:62-63

CURRENT SITUATION AND PROPECTS OF THE SCIENTIFIC RESEARCH OF HIGHER EDUCATION OF CHINESE CUISINE
He Hong

..............page:59-61

THE ESSENTIAL FEATURES AND DEVELOPING TRAIN OF THOUGHT OF MODERN SNACK
he jiang hong ; wu ju qing ; wang jin cheng

..............page:57-58

INITIAL PROBE INTO INDUSTRIAL PRODUCTION OF FAMOUS DISHES AND REFRESHMENTS
Zhang Weilin

..............page:53-56

VIWS ON INDUSTRIALIZATION OF TRADITIONAL CHINESE FOODS
fan pei hua ; shen zhi yuan

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

INFLUENCE ON SHANDONG PEOPLE BY QILU CATERING CULTURE
Zhao Jianming

..............page:47-49

INTRODUCTION OF SUN YAT-SEN' CUISINE THOUGHT
Xue Ping

..............page:45-46

ON CONNOTATION OF FOOD CULTURE AND UNCULTURAL PHENOMENON IN CATERING TRADE
Wang Chongxi

..............page:41-44

THE CHARACTERISTICS OF RUNNING A SCHOOL AT THE AUSTRALIAN INTERNATIONAL HOTEL SCHOOL
Chen Xiaojing

..............page:38-40

ELEMENTARY ANALYSIS OF PSYCHOLOGY OF RESTAURANT AND DISH NAMING
Zhou Zhongmin

..............page:34-37

cong diao wei pin kan chao zhou cai feng wei
xu yong qiang

..............page:32-33

tuo feng peng zhi fang fa xin tan
wang zheng

..............page:31-32

ON THE SKILL OF CUTTING SQUID BEARD INTO "DRAGON"
Han Niu

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

HYGIENIC ASSESMENT OF RAW-EATEN DISHES OF THE SUGAR AND VINEGAR TASTES
dong jie ; jiang yun sheng ; dai zuo

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

THE NUTRITIONAL EVALUATION OF 《CHINESE FAMOUS DISH MENU GUANGDONG FLAVOUR》
wei feng ; xue dang chen ; zhang tian sheng

..............page:20-23

NEW FOOD RESOURCES FOR HUMAN BEINGS—MICROECOLOGY FOOD
Zhang Shuqin

..............page:16-19

CHEMICAL PROPERTIES AND EDIBLE SAFETY OF MONOSODIUM GLUTAMATE
Jiang Wanyin

..............page:13-15

ANALYSIS OF NUTRITION COMPONENTS AND POISONOUS ELEMENT IN Ramalina Sinensis
Cui Guiyou;Jing Rong

..............page:10-12

ELEMENTARY INTRODUCTION OF PRINCIPLES OF TAKING NOURISHING FOOD IN WINTER TO BUILD UP HEALTH
Liu Yu;Zheng Jin

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

gu an suan yi na de hua xue te xing he shi yong an quan xing
jiang wan yin

..............page:13-15