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    YearPublicationAuthor
    1062017,油脂取代物柑橘纖維應用於麵包之研究與開發,餐旅暨觀光學刊,14,3 (Other)
    1062016,Wu, M. Y. (2016). Sudoku Data Hiding Using a Genetic Optimal Key Permutation Method. International Journal of Digital Content Technology and its Applications, 10(1), 65.,International Journal of Digital Content Technology and its Applications,10(1),65 (EI)
    1052017,紫甘藷冰淇淋之開發-市場導向觀點,食藝技術期刊,2,1 (Other)
    1052017,鴕鳥醉肝宅配冷藏商品及鴕鳥血粉製作,食藝技術期刊(Journal of Food Art and Technology)),第二卷,第一期 (Other)
    1052016,鄉村旅遊永續發展指標之建構:無米樂社區為例,鄉村旅遊研究,9,2 (Other)
    1052016,從烹飪到廚藝-法國料理藝術化之展望,中國飲食文化,12-2,12-2 (Other)Chien-Wen TSAI
    1052016,專案管理知能應用在提昇計畫撰寫與執行效能之助益,專案經理,28 (Other)
    1042016,Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond (Prunus dulcis) kernel,Food Chemistry,190 (SCI)
    1042015,米酒、美味、台灣味,中國飲食文化 (THCI Core),11,2: 3-39 ()Su, Heng-An
    1042015,師徒功能與廚師工作倦怠的關係:角色壓力的中介效果,管理實務與理論研究,9,3 (Other)

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