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Research on the Business Strategy of Chinese Brand in Thailand: A Case of Sichuan Cuisine
Ying Tang,
Zhen Chen,
Yitong Deng
Open J. Bus. Manag.
Vol.8 No.2, February 27, 2020
DOI:
10.4236/ojbm.2020.82032
(PDF 596K)
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Aroma Compounds of Some Traditional Turkish Cheeses and Their Importance for Turkish Cuisine
Fügen Durlu-Özkaya,
İlhan Gün
Food Nutr. Sci.
Vol.5 No.4, February 13, 2014
DOI:
10.4236/fns.2014.54050
(PDF 527K)
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Empirical Study on the Impact of Domestic Economic Cycle on Sichuan’s Tourism
Junrong Liu,
Qin Yan
J. Serv. Sci. Manag.
Vol.5 No.3, September 19, 2012
DOI:
10.4236/jssm.2012.53034
(PDF 106K)
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The Role of Cooking for Hospital Food Service in Cancer Care-Units: Nutrition Is a Supportive Care While Cooking Appears to Be a Prescription
Philippe R. Pouillart,
Elodie Gidoin-Dewulf,
Cécile Foissy,
Eva Joubert,
Magali Thieulent,
Odile Compère,
Sif Bendjaballah
J. Cancer Ther.
Vol.7 No.5, May 18, 2016
DOI:
10.4236/jct.2016.75038
(PDF 958K)
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The Localization Construction of Sichuan Native Oil Painting under the Background of Cultural Renaissance
Shihua Wu,
Hong Yang
Art Des. Rev.
Vol.7 No.2, May 23, 2019
DOI:
10.4236/adr.2019.72011
(PDF 338K)
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