Add to ORKGGlobalization is most frequently associated with technology or banking, but it has been an equally i...
Angela Ling 凌頴芬 Graduate of ICI\u27s Bakery Course and Pastry Chef at Supreme-Pacific Confectionery ...
As we all learn to adjust and overcome the challenges of the COVID-19 pandemic, chefs, restauranteur...
Emphasising purity and simplicity, as well as history and tradition, New Nordic cuisine is sweeping ...
Chefs, scientists and food engineers look to the past and to the future in the race to find viable, ...
With mythical origins leading to modern-day “waves”, coffee is a multibillion-dollar global industry...
Vocational Training Council chairman Dr Clement Chen and the chairman of the ICI\u27s steering commi...
A natural but mysterious process, its secrets handed down through generations, fermentation can pres...
As technology increasingly pervades all aspects of our lives, acclaimed chefs reveal how important i...
From air-based protein to“molecular”whiskey, start-ups are creating ingredients that increasingly di...
Continuing professional development not only can advance an individual’s career but also support a c...
André Chiang\u27s unique approach to haute cuisine has taken him to number one in Singapore and quic...
本研究以碳酸氫鈉(Sodium hydrogen carbonate, NaHCO3)作為醃漬液配方，配合真空調理方式嫩化寡產雞之雞骨腿，並探討不同濃度及時間之碳酸氫鈉醃漬液對寡產雞之肉質風味與儲藏期...
Nham為常見泰國傳統發酵香腸之一，廣受泰國及周邊國家消費者喜愛。Nham之製作原料主要為豬肉、熟豬皮、熟米、大蒜、鹽及亞硝酸鹽或硝酸鹽等，製作時常會添加糖及辣椒以增添風味；原料混合後充填於塑膠腸衣或...
京都大学新制・課程博士博士(医科学)甲第23609号医科博第132号新制||医科||9(附属図書館)京都大学大学院医学研究科医科学専攻(主査)教授 濵﨑 洋子, 教授 森信 暁雄, 教授 上野 英樹学...
Globalization is most frequently associated with technology or banking, but it has been an equally i...
Angela Ling 凌頴芬 Graduate of ICI\u27s Bakery Course and Pastry Chef at Supreme-Pacific Confectionery ...
As we all learn to adjust and overcome the challenges of the COVID-19 pandemic, chefs, restauranteur...
Emphasising purity and simplicity, as well as history and tradition, New Nordic cuisine is sweeping ...
Chefs, scientists and food engineers look to the past and to the future in the race to find viable, ...
With mythical origins leading to modern-day “waves”, coffee is a multibillion-dollar global industry...
Vocational Training Council chairman Dr Clement Chen and the chairman of the ICI\u27s steering commi...
A natural but mysterious process, its secrets handed down through generations, fermentation can pres...
As technology increasingly pervades all aspects of our lives, acclaimed chefs reveal how important i...
From air-based protein to“molecular”whiskey, start-ups are creating ingredients that increasingly di...
Continuing professional development not only can advance an individual’s career but also support a c...
André Chiang\u27s unique approach to haute cuisine has taken him to number one in Singapore and quic...
本研究以碳酸氫鈉(Sodium hydrogen carbonate, NaHCO3)作為醃漬液配方，配合真空調理方式嫩化寡產雞之雞骨腿，並探討不同濃度及時間之碳酸氫鈉醃漬液對寡產雞之肉質風味與儲藏期...
Nham為常見泰國傳統發酵香腸之一，廣受泰國及周邊國家消費者喜愛。Nham之製作原料主要為豬肉、熟豬皮、熟米、大蒜、鹽及亞硝酸鹽或硝酸鹽等，製作時常會添加糖及辣椒以增添風味；原料混合後充填於塑膠腸衣或...
京都大学新制・課程博士博士(医科学)甲第23609号医科博第132号新制||医科||9(附属図書館)京都大学大学院医学研究科医科学専攻(主査)教授 濵﨑 洋子, 教授 森信 暁雄, 教授 上野 英樹学...
Globalization is most frequently associated with technology or banking, but it has been an equally i...
Angela Ling 凌頴芬 Graduate of ICI\u27s Bakery Course and Pastry Chef at Supreme-Pacific Confectionery ...
As we all learn to adjust and overcome the challenges of the COVID-19 pandemic, chefs, restauranteur...