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    YearPublicationAuthor
    1042015, Influence of raisin starter syrup concentrations on the properties of sourdough and sourdough bread.,Journal of Marine Science and Technology,23,4 (SCI),(EI)
    1042015,師徒關係正、負功能前因與後果-以餐旅實習生為例,餐旅暨觀光,12,1 (Other)
    1042015,休閒農場遊客飲食消費動機之研究:兼論慢食之觀點,餐旅暨觀光,12,1 (Other)
    1042015,書評:Wrapped and Stuffed Foods (Prospect Books, 2013),中國飲食文化 (THCI Core),11,2: 147-155 ()Su, Heng-An
    1042015,以在來米粉取代低筋麵粉對戚風蛋糕品質之研究,食藝期刊,1,2 (Other)
    1042015,探討葡萄乾天然種最適培養條件對土司品質之影響,食藝技術期刊,一,二 (Other)
    1042015,The effect of activity involvement on place attachment with co-creation as a mediator : Using the case of Chiayi City International Band Festival,Taiwan,International Journal of Contemporary Hospitality (SSCI)
    1042015,以在來米粉取代低筋麵粉對戚風蛋糕品質之研究,食藝技術期刊,1 (Other)
    1032014,侍酒專業法語教學-酒評分析及閱讀教材,靜宜語文論叢,7,2 (Other)Chien-Wen TSAI
    1032014,La langue spécialisée du vin : une étude comparative sur les comptes rendus de la dégustation,Revue française de linguistique appliquée,XIX,1 (SSCI),(AHCI)Chien-Wen TSAI

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