Cuisine Journal of Yangzhou University 2016 Issue 4 Researches on the cultural soft power of the time-honored brand foods under the background of globalization

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Cuisine Journal of Yangzhou University
1009-4717
2016 Issue 4

Researches on the cultural soft power of the time-honored brand foods under the background of globalization
XIAO Xiangdong;

..............page:1-5

Tea culture in traditional Chinese festival customs
ZHANG Qian;

..............page:6-10

Development and utilization of food cultural heritage resources in the area of Shandong section of the Beijing-Hangzhou Grand Canal--- Taking Zaozhuang food as an example
LIU Yumei;

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

A study on the strategy of supply-side reform of Chinese catering industry
YU Ganqian;,WANG Jin;

..............page:14-19

ji yu wang luo you ji de cheng shi yin shi wen hua jing guan yi xiang gan zhi yu ping jia -- yi yang zhou wei li
hou bing ;, tao ran ;, chen zuo ;

..............page:20-25

A Study on propagation strategy of gourmet tourism image based on the new media--- A case study of an UNESCO City of Gastronomy--- Chengdu
ZHOU Rui;

..............page:26-31

Demographics-based analysis of tourists’ catering consumption preference in theme park--- A survey in Changzhou China Dinosaur Park
ZHOU Li;

..............page:32-37

Development strategies for food tourism in Zhenjiang
PAN Jun;

..............page:38-42

Optimization of seasoning of beef and ox tripes in chili sauce with response surface methodology
SHI Qiliang;,CHENG Yiqiang;,WANG Maoshan;

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

Feasibility of green tea making technology applied in dehydrated lettuce
ZHOU Aidong;,CHENG Junting;

..............page:46-48

Construction of bacteria growth model in fast Hypsizygus marmoreus products
XU Lei;

..............page:49-52

Analysis and control of microflora in preparation and storage of tossed green peppers and preserved eggs
ZHANG Yuansong;,JIANG Yunsheng;,SHEN Hui;

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

A study on preparation technology of lotus root juice fermented with lactic acid bacteria
HE Dengji;,YANG Ming;,YANG Zhenquan;

..............page:56-59

On the patent risk and countermeasures of genetically modified food in China from the perspective of safety
LU Chunxiang;

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

yang zhou da xue peng zuo xue bao 2016 nian zong mu ci di 33 juan

..............page:65-66