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| 中国创新菜点的设计思路 | |
| 引用本文： | 唐文.中国创新菜点的设计思路[J].吉林商业高等专科学校学报,2007(1):48-50. |
| 作者姓名： | 唐文 |
| 作者单位： | 吉林商业高等专科学校,吉林长春130062 |
| 摘 要： | 中国新菜点今后如何创新更加完善化、规范化，必须注重菜点名称、菜点原料、菜点形状、菜点口味、菜点味型等十四个方面的内容。 |
| 关 键 词： | 菜点 菜点名称 菜点原料 菜点形状 菜点口味 菜点味型 |
| 文章编号： | 1009-2773（2007）01-0048-03 |
| 收稿时间： | 2006-12-26 |
He design way of thinking that Chinese creative vegetables order |
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| TangWen.He design way of thinking that Chinese creative vegetables order[J].Journal of Jilin Commercial College,2007(1):48-50. | |
| Authors: | TangWen |
| Abstract: | The Chinese new vegetables order from now on how the innovation is more perfect to turn, the norm turn, must pay attention to the vegetables roll call to call, the vegetables orders the raw material, vegetables to order theshape, vegetables to order the taste, vegetables to order a contents with 14 ete of flavor. |
| Keywords: | the vegetables order the vegetables roll call cal the vegetables orders the raw material the vegetablesorders the shap the vegetables orders the taste the vegetables orders the flavor type |
| 本文献已被 维普 等数据库收录！ | |