Cuisine Journal of Yangzhou University 2002 Issue 2 yang zhou da xue peng zuo xue bao

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Cuisine Journal of Yangzhou University
1009-4717
2002 Issue 2

yang zhou da xue peng zuo xue bao

..............page:封底

jing gao zuo zhe

..............page:33

peng zuo jiao cai jie shao

..............page:23

The Development Trend of the Food-Packing in the New Century
WANG Run-ru

..............page:60-64

Chopsticks and the Food-taking Ways in the Shang-Zhou Period
YAO Wei-jun

..............page:1-3

An Elementary Talk of the Smiling Service in Food and Beverage Trades
ZHOU Yuan

..............page:55-59

The Development of the State Storage Center of Test Questions for the Appraisal of the Technical Ability of the Technicians of Chinese Style Cooking
FENG Yu-zhu

..............page:50-54

Cuisine Speciality Should in Higher Education Strengthen Its Teaching of the Course of Management Science
ZHENG Chang-jiang

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

A Research for the Degree of Easy Pollution of the Soup Food Prepared in Microwave Stoves
ZHAO Yong;ZHU Hui

..............page:44-46

An Investigation and Analysis of the Primary School Students' Consumption Behavior of Between-meal Nibbles
PENG Jing;YANG Rong

..............page:39-43

A Brief Anylisis of the Cooking Technology of Inner Mongolia Roast Sheep Legs
WANG Hong-bin

..............page:37-38

An Exploratory Talk about the Key to the Preparation of Brown Sauce
LI Xiang-rui

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

A Study on the Operation of Preliminary Oil-frying
CHEN Zheng-rong;WU Dong-he;XU Chuan-jun

..............page:28-33

The Research on the Technological Standardization of Yangzhou Fried Rice with Scrambled Egg
zhou xiao yan ; tang jian hua ; zhang jian jun ; liu tao ; huang yu jun

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

Talking about Scientific Cuisine
ZENG Xiang-yun;LU Yong-liang

..............page:19-23

A Number of Problems Concerning the Approach of the Development of Chinese Fast Food
SHI Wei

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

A Review of the Trend of the Food and Beverage Trades in the year of 2001～2002
CHEN Guang-xin

..............page:9-15

The Position of Five Flavors Being in Harmonious Proportion in the Chinese Diet Cultural Development
XU Lin

..............page:4-8