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    Journal paper
    YearPublicationAuthor
    1072018,Study on Sponge Cake Qualities Made from Hen, Duck and Ostrich Eggs,Journal of Food and Nutrition Research,6 (SCI)
    1062017,師與徒在21世紀的廚房,料理台灣,34 (Other)
    1062017,紫甘藷冰淇淋之開發-市場導向觀點,食藝技術期刊,2,1 (Other)
    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)
    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)
    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)
    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,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)
    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)
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