1009-4717
2008 Issue 2
Nutrition, Medicinal Value and Utilization of Burdock
SUN Chang-hua;ZHANG Su-hua
SUN Chang-hua;ZHANG Su-hua
..............page:61-64
..............page:58-60
Preliminary Analysis of the Joint Mode of Production and Education in Cuisine Teaching Practice
LI Xiang-rui
LI Xiang-rui
..............page:54-57
West Hunan Ethnic Dietetic Culture and Its Tourism Exploitation
LIU Yan-fang;LIU Yu-qing;Li Ping
LIU Yan-fang;LIU Yu-qing;Li Ping
..............page:50-53
On the Joint Development of Chinese Cuisine and Tourism
SHENG Jin-peng
SHENG Jin-peng
..............page:46-49
..............page:43-45,49
PAHs Pollution in Cooked Food and Its Control
LU Hong-mei;ZHANG Hai-feng
LU Hong-mei;ZHANG Hai-feng
..............page:40-42
Thoughts on the Transformation in Military Diet Structure from Subsistence Type to Nutrition Type
MA Wei-jiang
MA Wei-jiang
..............page:37-39
..............page:34-36
Innovation of the Making of Wushan Crisp Cakes——a Famous Hagzhou Dim Sum
YING Xiao-qing;JIN Xiao-yang
YING Xiao-qing;JIN Xiao-yang
..............page:31-33
The Significance of Frying Skills in Medicative Diet Cuisine
shan zhong yi nan
shan zhong yi nan
..............page:28-30,42
Research into the Influence of Chinese Dietetic Culture on Chinese International Communication
HUANG Yong-mei;ZHUANG Yu;LIN Mei-yong;PANG Jie;CHEN Shao-jun
HUANG Yong-mei;ZHUANG Yu;LIN Mei-yong;PANG Jie;CHEN Shao-jun
..............page:25-27
The Characteristics of Uigur Dietetic Culture
MA Xing-ren
MA Xing-ren
..............page:19-24
..............page:13-18
..............page:8-12
Analysis of the Content of Dietetic Aesthetics
YANG Ming-duo
YANG Ming-duo
..............page:5-7
..............page:1-4