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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,客家美食文化推廣暨料理研發實務,NATTWN,2017/12/01
    1062017/12/01
    2017/12/01
    2017,豆渣再利用於餅乾製作之可行性探討,NATTWN,2017/12/01
    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
    1062017/08/21
    2017/08/25
    2017,Food behaviors for Chinese tourists to Taiwan,NATJPN,2017/08/21-2017/08/25
    1062017/07/03
    2017/07/06
    2017,Perceived values, authenticty, place attachment, and behavioral intention of mainland Chinese tourists,NATPHL,2017/07/03-2017/07/06
    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

    Calendar

    « December 2019»
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