Dissertation 

About 331 item dissertation in line with TS97,Living services technology query results,the following is 1 to 50(Search took 0.071 seconds)

  1. Gannan Hakkas living appliance research,WangZuoZuo/Gannan Teachers' College,0/7
  2. Research on the Construction of Ji'nan Urban Women's Visual Images,ZhongYan/,0/0
  3. Analysis of the Status, Problems and Countermeasures of Talents Training in Beauty Salons and Image Design Specialty,KongDongMei/Inner Mongolia Normal,0/25
  4. Skin Art-the Study of New Tattoo Pattern,XinLu/Hubei University of Technology,0/0
  5. The Study on Makeup Art Based on the Principles of Visual Communication Art,WangHeQing/Shandong Institute of Arts,0/5
  6. Research on Kansei Evaluation System of new generation popular jewelry,ZhangBiXiao/Nanjing University of Technology and Engineering,0/11
  7. Applied Research in Sculpture Art in the Modern Decoration Design,DanQingHong/Harbin University of Science and Technology,0/5
  8. Changsha Kiln Restaurant Ceramic Tableware Design Research,XiaoPanFeng/Hunan University,0/19
  9. Bayu Diet Bamboo Classification Investigation and Research,ZouJuan/Chongqing University,0/40
  10. The Research on the Design of Chinese Teaware,WuXiaoLu/Chongqing University,0/210
  11. Empty Nester kitchen "study of improved design accessories",XuXiaoSheng/Nanjing Arts Institute,0/71
  12. The Research on Formative Arts of China Tea Set in Tang Dynasty,DingDanDan/Hunan University,0/5
  13. Application and Research of Red Culture in the Design of the Wine Container,WuManLi/Nanchang University,0/17
  14. The Applied Research of Ceramic in Tea Container Design,WangTingLong/Nanchang University,0/14
  15. Study on the Evolution of the Ancient Chinese Tea Set Design Research,YangQin/Nanchang University,0/99
  16. Wine Container Modeling Design Research,DuanWenZuo/Nanchang University,0/37
  17. "China" Tea Set Design of Exploration and Research,LiZuoZuo/Nanchang University,0/45
  18. Research and Design of National Characteristics and Modern Style Bamboo Shaker Modeling,LuoZuo/Nanchang University,0/18
  19. "Seven Carp Ceramics" Brand----Design of Ceramic Tea Set Bionic,QiuJie/Nanchang University,0/24
  20. Bone China tableware of modern art design research,Liang/Kunming University of Science and Technology,0/5
  21. Tolerance Evaluation on Household Kitchen Tools,DanHuiZi/Yanshan University,0/1
  22. The Research for Chinese Social Kitchen Design, Based on Interaction and Crossover,HeJunQi/East China University of Science and Technology,0/20
  23. The Humanized Design for Integrated Ambry,GaoDongJie/Harbin University of Science and Technology,0/16
  24. Emotional Design of Kitchen Appliances,YangXue/Harbin University of Science and Technology,0/7
  25. Research on Tableware Design of Symbol Based on Hebei Regional Culture,ChenChangHong/Hebei University of Science and Technology,0/1
  26. The "Unconscious Design" Concept and Kitchen Culture,XuBo/Anhui University,0/1
  27. Jiangnan District Ceramic Tableware Design,LiQing/Zhejiang University of Technology,0/1
  28. Applied Study of the Design of Dinner Sets Based on Chinese Traditional Luck Meaning,ZhangChao/Zhejiang University of Technology,0/1
  29. The Application of Humanized Design Theory in Diet Products Design of High Blood Pressure Patients with Cardiovascular,HanLiZuo/,0/1
  30. Studies on Improvement Qualilty and Glass Transition Temperature of Steamed Bread,DengLing/Henan Agricultural University,0/52
  31. The Quality Assessment and Rapid Analytical Method Development of Deep Fried Bread Sticks in Shanghai City,XiaoZhuQing/Shanghai Ocean University,,0/34
  32. Research on the Impact of Cooking Methods for the Nutrition Quality and Characteirstic in Sea Cucumber,YaoHongHong/Yantai University,0/110
  33. Effect of Sous Vide Cooking on Nutrients and Flavor of Scallop,LiYunDong/Yantai University,0/53
  34. Study on the Industrial Process and Nutrient Flavor Substances Analysis of Concentrated Bovine Bone Soup Bases,ZhengZuo/Gansu Agricultural University,0/53
  35. Medicated type duck soup processing technology research and product development,XieChengZuo/Yangzhou University,0/30
  36. Study on the Effect of Kneading Dough's Process to Dough Quality,AiYuZuo/Henan University of Technology,0/115
  37. The Studies on Effect of Enzyme on Chrominance of Fermented Dough and Steamed Bread,ZhangFangFang/Henan University of Technology,0/64
  38. The Determination of Content of Phosphorus in Meaning Soup and the Methods to Remove the Phosphorus in Food,YouZuo/Southern Medical University,,0/58
  39. Mushroom soup Hot pot cooking process research on nutrition and safety,ZuoJunYing/Yangzhou University,0/61
  40. Study on the processing and shelf life of the Rice noodles instant badge type,PanYaYan/Yangzhou University,0/39
  41. Common cooking methods on quality and nutrient composition of Sagittaria sensory,WangZuoZuo/Yangzhou University,0/49
  42. Study on Formulation and Processing Technology of Veggie Meat-like Patty,ZhaoZhiWei/Jiangnan University,0/92
  43. Studies on Preparation of Freeze-dired Lactic Acid Bacteria Sourdough Starters and Their Effects on Chinese Steam Bread,YangXinYu/Jiangnan University,0/133
  44. A Study on the Herb Guide (a Wild Plant Can Be Eaten When Famine Happen) Written by Wang Pan,LouZhen/Inner Mongolia Normal,0/3
  45. The contemporary Japanese food education, in a survey of Japanese food in the form of consumption by the center,ZhaoDongLing/Inner Mongolia University,0/77
  46. Aesthetic Reflection of Chinese Tea Art,DongXiao/Shandong Agricultural University,0/4
  47. On the Similarities of Chinese Painting and the Diet Culture,ZhaoMeng/Dalian University of Technology,0/59
  48. Northwest Yunnan ethnic food research of non - material cultural heritage research and protection mechanism in Lijiang as a case, Shangri-La,DingWenJie/Yunnan University of Finance,0/3
  49. Study on Differences of Chinese and Western Food Culture,WangNa/Henan University,0/2205
  50. The Research on Tea Culture of Tang Dynasty,SongLei/Wuhan University,0/96

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