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Yearto Year

Yearto Year

Year Monthto Year Month

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  • Seminar paper
    YearConference periodPublicationAuthor
    1062017/12/01
    2017/12/01
    2017,甘藷添加對於碗粿品質影響之研究,NATTWN,2017/12/01
    1062017/12/01
    2017/12/01
    2017,應用聯合分析法探討消費者對蛋糕裝飾之購買偏好—以杯子蛋糕為例,NATTWN,2017/12/01
    1062017/12/01
    2017/12/01
    2017,豆渣再利用於餅乾製作可行性探討,NATTWN,2017/12/01
    1062017/08/23
    2017/08/25
    2017,Design of Smart Shopping Wall Using Hand Gesture and Facial Image Recognition,NATJPN,2017/08/23-2017/08/25
    1062017/08/21
    2017/08/25
    2017,Food behaviors for Chinese tourists to Taiwan,NATJPN,2017/08/21-2017/08/25
    1062017/05/29
    2018/06/01
    2017,Comparison of enzymatic activities of Taiwanese rice jiou "Beka" and Japanese shochu Koji,NATGBR,2017/05/29-2018/06/01
    1062017/05/12
    2017/05/12
    2017,非物質性文化遺產」與法國美食論述,NATTWN,2017/05/12Chien-Wen TSAI
    1062016/05/15
    2016/05/17
    2016,Color Effects of Plate and Cheesecake on Sensory Properties of Cheesecake.,NATCHN,2016/05/15-2016/05/17
    1052017/06/18
    2017/06/21
    2017,Motivation of food consumption, perceived well-being and food related personality of hot spring tourists,NATKOR,2017/06/18-2017/06/21
    1052016/11/26
    2016/11/26
    2016,從福州到臺灣:包種(花)茶的品味變遷(1873 ~),NATTWN,2016/11/26Su, Heng-An

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