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日期	標題	作者
2007	Analysis of Volatile Constituents of Different Temperature Rice Hulls Liquid Smoke	宋文杰; 石頭瑪莎; 孫芳明
2006	Antioxidative Activity of Swordfish Tissues	Hui-Chun Wu
2009	Application of chitosan on the keeping quality of cut gladiolus flowers	Tsui-Chu Yang; Hui-Chun Wu; Wen-Chieh Sung
2009-08	A case study for implementing a B2B collaborative information system: a textile case	Tien-Hsiang Chang; Hsin-Pin Fu; Shao-Chang Li; Hung-Hsuan Lee
2007	Cell age, suspending medium and metal ion influence the susceptibility of Escherichia coli O157:H7 to water-soluble maltose chitosan derivative	Tsui-Chu Yang; Chin-Fung Li; Cheng-Chun Chou
2009-03	Characteristics of dough and bread as affected by the incorporation of sweet potato paste in the formulation	Kun-Lun Wu; Wen-Chieh Sung; Chuan-Hua Yang
2010-11	Competitive Marketing Strategies Decision-Making Based on Marketing Resources and Capabilities: Evidence from the Hospitality Industry in Taiwan	Cheng-Shiung Wu; Chin-Tsai Lin; Chuan Lee
2008-11	Effect of far-infrared oven on the qualities of bakery products	Yung Shin Shyu; Wen Chieh Sung; Ming Hsu Chang; Jean Yu Hwang
2008-06	Effect of mulberry lees addition on dough mixing characteristics and the quality of mulberry toast	Jean-Yu Hwang; Wen-Chieh Sung; Yung-Shin Shyu; 宋文杰
2007	Effect of Sweet Potato Leaf and Stem Addition on Dough Properties and Bread Quality	L.-Y. Liu; K.-L. Wu; Y.-W. Jen; M.-H. Yang

顯示項目1-10 / 74. (共8頁) 1 2 3 4 5 6 7 8 > >> 每頁顯示[10|25|50]項目