:::

公佈欄

:::
內容
榮譽講座教授:盧訓
 
學歷:
1.美國內布拉斯加大學食品科學系博士
2.美國德州農工大學食品科學系碩士
3.中興大學農業化學系學士

經歷:
任教學校/服務機關
系所/單位
職 稱
起迄日期
中華穀類食品工業技術研究所china Grain Products R&D Institute
 
所長Director
2005/8 ~ present
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
萬能科技大學
Vanung University
Biotech. Dept.
生物技術系
College of Huamn Ecology民生學院
教授兼院長
Professor and Dean
2003/02 ~ 2005/8
國立中興大學
National Chung Hsing University
食品科學系
Food Sci Dept.
教授
教授兼食品科學系主任研究所所長
Professor and Chairman
1999/08/2003/01
1996/08 ~ 1999/08
國立中興大學
食品科學系
教授兼食品加工廠廠長
Professor and Director of Pilot Plant
1991/08 ~ 1995/08
國立中興大學
 
食品科學系
副教授
Asso. Prof.
1987/02至1991/07
 
University of Nebraska
Food Science and technology
助教
TA
1983/08至1986/07
 
國立中興大學
食品科學系
講師
Instructor
1978/02至1983/07
 
亞洲蔬菜研究發展中心 AVRDC
農化系
Agri. Chem.
研究助理
RA
1977/02至1978/01
退輔會欣欣食品工廠
Food Manufactury
 
技師Technologist
1975/12至 1977/01
內政部職業訓練局
技術檢定組
技術士檢定命題委員
1988 迄今
 
經濟部中央標準局
農業暨食品組
規範起草委員
1991迄今
 
經濟部工業局
民生工業組
計畫評核委員
1997迄今
 
農委會中部辦公室
特產科
食品加工諮詢委員
1991迄今

 
專長:
食品科技、穀類加工、澱粉化學、食品工廠衛生、藥膳製備、藥用保健植物於食品加工之應用、電腦在食品科技上之應用 Food Science, Cereal Tech., HACCP, Chinese Medicine Used in Foods Processing
 
出版:
A.  期刊論文
1. 盧訓、宋勳、吳淑靜,1988,栽培環境及品種對稻米碾米品質與物化性質影響之研究,台中區農業改良場研究彙報,18:41-50,NSC-76-0409-B-005-
2. 盧訓、吳淑靜、呂政義,1988,稻米在不同收割期之米粒構造及其理化性質之探討,中國農化會誌,26:552-562,NSC-76-0409-B-005-
3. 盧訓、吳淑靜、呂政義,1988,戚風米蛋糕之試製,食品科學,15:280。
4. Lu, S. and Walker, C.E. 1988, Laboratory preparation of Ready-To-Eat breakfast flakes from grain sorghum flour. Cereal Chem. 65:377-380.
5. 盧訓、呂政義、陳文志,1988,不同碾磨技術對米粉理化特性之研究,稻米品質研討會專集,台中區農業改良場編印,310-326,NSC-76-0409-B-005-
6. 盧訓、呂政義,1989,不同碾磨法對米粉理化性質之影響及米雪片之研究,食品科學,16:22-35,NSC-78-0409-B-005-
7. 盧訓、余嚴尊、呂政義,1989,不同稻米對米雪片品質之影響,食品科學,16:328-337,NSC-78-0409-B-005-
8. 盧訓、林明三、呂政義,1989,臺灣稻米硬度之測定,食品科學,16:338-347,NSC-78-0409-B-005-
9. 盧訓1989,裹麵之試製,中興大學農林學報,38:115-128。
10. 盧訓1990,不同來源麵皮之理化特性影響,中國農化會誌,28:219-236。
11. 盧訓、余嚴尊,1990,製備米雪片之最適加工條件探討及其巿場調查,中興大學農林學報,39:117-130, 12. 盧訓、林子清、黃士禮,1990,蝦餃皮之破裂因子及其品質探討,中興大學農林學報,39:175-188。
13. 盧訓、郭封谷、高馥君,1991,酸,鹼及鹽類對東方式麵條品質之影響,食品科學,18:104-115。
14. 盧訓、郭封谷,1991,乳化劑和澱粉對東方式麵條品質之影響,食品科學,18:313-323。
15. 吳淑靜、盧訓、呂政義,1992,米經添加乳化劑在不同濕熱處理後之理化特性探討,中國農化會誌,30:337-348,
16. 盧訓、林明三、林子清、呂政義,1993,添加不同澱粉對米苔目品質及其冷凍安定性之研究,食品科學,20:64-74。
17. 吳淑靜、盧訓、呂政義,1993,乳化劑對糯性及非糯性米澱粉理化性質之影響,中國農業化學會誌,31(4):444-453,盧訓、方文助、呂政義,1994,探討不同濕熱處理對非糯性及糯性米理化性質之影響,中國農業化學會誌,32:372-383,盧訓、李錦敦、呂政義,1995,探討濕熱處理之米穀粉其水份系與糊化老化之關係,中國農化會誌,33:756-758,盧訓、林靜淑、林子清,1995,不同浸漬條件與脫水方式對濕磨米粉之理化特性之影響,食品科學,22:426-437。
18. Lu Shin, Ching-Yung Chen, and Cheng-Yi Lii. 1996. Gel-Chromtography fractionation and thermal characterization of rice starch affected by hydrothermal treatment. Cereal Chem. 73(1):5-11.(SCI)
19. 盧訓 稻米品種結構與米食加工之關係,1996台灣省農業試驗所專刊59號,p.211-228。
20. 盧訓、葉仲斌,1996,擠壓機製作米苔目之研究,食品科學,23:650-661。
21. 吳淑靜、張黎文、范晉嘉、盧訓1996,單甘油酯與高直鏈米澱粉複式程度之研究,嘉南學報,22:155-162。
22. 吳淑靜、周政輝、范晉嘉、盧訓1997,不同蔗糖脂對米澱粉形複合物程度之影響,中國農業化學會誌,35:220-224。
23. Lu Shin, Ling-Ni Chen and Chen-Yi Lii, 1997, Correlation Between the Fine Structure, physicochemical Properties, and Retrogradation of Amylopectins from Taiwan Rice Varieties. Cereal Chem. 74:34-39.(SCI)
24. 盧訓、游清文、呂政義,1997,不同糊化度的米澱粉經Annealing處理後其理化特性之探討,中國農業化學會誌,35:296-309。
28. 洪梅珠、盧訓1997,糯米粉及樹薯粉純度檢驗之研究,台中區葨業改良場研究彙報,56: 11-21,
29. 陳季洲、盧訓、呂政義,1998,磨粉方法對糯性米穀粉熱焓特性及組織結構之影響,食品科學,25: 314-330。
30. 盧訓、陳怡,1998,浸漬與乳化添加劑對米飯質地之影響,食品科學,25: 254-267。
31.陳季洲、盧訓1998。梗糯品種稻米澱粉理化特性分析。中國農業化學會誌。36:311-322。
32.陳季州、盧訓、呂政義,1998,磨粉方法對糯性米穀粉理化特性之影響,中國農業化學會誌。36:272-282。
33.王俊雄、楊季清、盧訓、林子清,1998,米漿預糊化處理對碗粿組織形態之影響,食品科學,25:184-196。
34.江伯源、盧訓、林子清,1998,不同儲存時間對原料米及米飯品質之影響,食品科學,25:559-568。
35.陳季洲、盧訓、呂政義,1998,球磨處理對糯性及非糯性米澱粉組織形態之變化,食品科學,25(5):657-665。
36. Chen, J. J., Lu, S., and Lii, C. Y. 1998. 稻米硬度與胚乳細胞組織結構之探討,中國農業化學會誌,36:576-588
37. C. Y. Lii, Vavian M.F. Lai, Lu S, and Tsai M.L. 1998 Correlation between the physical property, eating quality and the molecular structure of rice-starchy systems  Zywnosc Technologia Jakosc (Food Technology Quality) 4(17) supl: 72-86 Poland
38. 吳淑靜、洪和成、盧訓1999,不同乳化劑對脫脂米澱粉糊化性質之影響,中國農業化學會誌,37:289-296。
39. 江伯源、曾致勳、盧訓1999,梨加工製品之試製,農林學報,48(1):73-83。
40. J.J.Chen, Lu S.,and C.Y.Lii,1999, Effects of Milling on the Physicochemical Characteristics of Waxy Rice in Taiwan. Cereal Chem.76(5):796-799.(SCI)
41.S.Hsu, Lu S. and C.Huang 2000 Viscoelastic changes of Rice Starch Suspensions during Gelatinization. Journal of Food Science.65: 215-220.(SCI)
42.Vivian M.-F.Lai, Lu Shin, and Cheng-Yi Lii,2000, Molecular Characteristics Influencing Retrogradation Kinetics of Amylopectins. Cereal Chem.77(3):272-278.(SCI)
43.盧訓、陳樺翰、張高峰、曾東海,2001,稻米經儲藏後對其米粒理化特性之改變,中華農學會報,Vol.2(3):241-250。
44.林意清、盧訓2001,抑制山藥塊莖去皮及熱風乾燥時褐變發生之研究,中華農學會報,Vol.2 (3):267-276。
45.盧訓、陳樺翰、洪梅珠,2001,稻米經儲藏後對其米製產品品質之影響,中華農學會報,Vol.2(4):287-294。
46.Shih-Chang Lee, Chin-Chun Tsai, Jung-Chou Chen, Jaung-Geng Lin, Chun-Ching Lin, Miao-Lin Hu, Lu Shin 2002 Effect of “Chinese yam” on hepato-nephrotoxicity of acetaminophen in rats. Acta Pharmacologica Sinica. 23: 503-508.(SCI)
47. Shih-Chang Lee, Chin-Chun Tsai, Jung-Chou Chen, Chun-Ching Lin,
  Miao-Lin Hu,and Lu Shin 2002 The Evaluation of  Reno- and Hepato- Protective Effects of Huai-Shan-Yao (Rhizome Dioscoreae).  Am. J. Chin. med.
30(4): 1-8. (SCI)
48.傅以中、葉俊宏、牟玉楨、盧訓2002,黏質液與纖維素對提升山藥澱粉加
工產率之影響,中華農學會報,3:216-227。
49.Yuan-Hui Lin, Chia-Sheng Yen, and Lu Shin, 2002, Evaluation on Quality Indices and Retained Tocopherol Contents in the Production of the Rice-Based Cereal by Extrusion. Journal of Food and Drug Analysis. 10:183-187.(SCI)
50.盧訓、陳樺翰、陳與國、黃月花,2002,熟米穀粉之製備及其理化特性,台灣農業化學與食品科學。41(1):65-71。
51.盧訓、陳與國、張凱銘。2003。以濕磨法製備高蛋白質米榖粉及其理化特性之探討。中華農學會報 4(6):519-527。
52.. J.-J. Chen, C.-Y. Lii and Lu S.. 2003. Physicochemical and morphological
analysis on damaged rice starches. J. Food and Drug Analysis. 11(3):283-289 (SCI)
53. C.-Y. Lii, H.-H. Chen, Lu S. and P. Tomasik. 2003. Electrosynthesis of k-carrageenan –ovalbumin complexes. Intl. J. Food Sci. Technol. 38:787-792 (SCI)
54. Y.H. Lin, C.S. Yeh and Lu S.  2003 Extrusion processing of rice-based breakfast cereals enhanced with tocopherol. J. Cereal Chem. 80:491-494 (SCI)
55 江伯源、王姵文、林子清、盧訓 2003  pH 對綠豆浸漬悟性因子及微細結構之影響 台灣農化與食品科學 41:300-310
56. C. Y. Lii, H. H. Chan, Lu S., and P. Tomasik 2003 Electrosynthesis of K-carrageenan complexes with gelatin. J. of Polymers and the environment  11(3):115-121 (SCI)
57. J.J. Chen, C.Y. Lii and Lu Shin 2003 Physicochemical and morphological analyses on damaged rice starches.  J. Food and Drug Analysis. 11(3): 283-289(SCI)
58. J.J. Chen, C.Y. Lii and Lu Shin  2004 Relationships between grain physicochemical characteristics and flour particle size distribution for Taiwan rice cultivars  J. Food and Drug Analysis. 12(1): 52-58(SCI)
59. J.J. Chen, C.Y. Lii and Lu Shin 2004  The particle size distribution and morphology of rice starches  J. of Chinese Agric. Chem. Society 42(1): 29-35
60. 賴鳴鳳、林穎聖、盧訓、呂政義 2004 米粒組成與加熱條件對米粒糊化速率之影響 42(4): 280-292
61. J. Y. Lin, Lu S., Y. L. Liou, and H. L. Liou 2005 Antioxidant and hypolipaemic effects of a novel yam-boxthorn noodle in an in vitro murine model  Food. Chem : 94 :377–384(SCI)
62.. Jin-Yuarn Lin , Shin Lu, Yi-Lin Liou, How-Lan Liou 2005  'Increased IgA and IgG serum levels using a novel yam-boxthorn noodle in a BALB/c mouse model',  Food and Chemical Toxicology  44:170-178(SCI)
63. 張高峰、盧訓、林佳玲。2005。 台農67號及其誘變品系稻米之澱粉之理化特性與其結構之相關性探討。 中華農學會報 6:549-569
64. 張高峰、盧訓、林佳玲。2005。 台農67號及其誘變品系稻米之支鏈澱粉微細結構對其澱粉理化性質之影響。 中華農學會報 6:570-583
65. 張高峰、盧訓、林意清。2006。不同品種山藥澱粉理化特性之研究。台灣農化與食品科學 44:114-121
66.  王文美、盧訓、許煥祺。2006。不同光源照射發芽糙米之理化特性及抗氧化活性之比較。中華農學會報 7:296-310
67.  Vivian M.F. Lai, Shin Lu , Wen Hsien He, Hua Han Chen 2006  Non-starch polysaccharide compositions of rice grains with respect to rice variety and degree of milling  Food Chem:101(3):1205-1210
68. Wen Meei, Wang, Vivian M.F. Lai, Shin Lu 2006 Effect of Amylopectin Structure on the Gelatinization and Pasting Properties of Selected Yam (Dioscorea spp.) Starches. Starch journal 58(11):572-579
 
B.研討會論文
1. Lu,S. and Lii,C.Y. 1989, Studies on the structure & the physicochemical property of rice at different harvest times AACC 74th Annual Meeting. Washington D.C., U.S.A. NSC-78-0409-B-005-
2. Lu,S. 1990, Studies on the grain quality & the physicochemical properieties of rice effected by hydrothermal treatment AACC 75th Annual Meeting. Dallas, TX., U.S.A. NSC-79-0409-B-005-
3. Ou Chen Andi, King A.E., and Lu, S. 1991, Application of computer in food processing and quality analysis page 5-1 to 5-17, in: International Seminar on the Application of Computer in Agricultural Technology, March 1-23 1991.
4. Lu,S. & Chen,C.Y. 1993, Studied of the gel chromatographic fractions and thermal characterization of rice starch effected by hydrothermal treatments.Puffed rice preparation with hydothermally treated rice.AACC 78th Annual Meeting miami beach FL. U.S.A. NSC-80-0409-B-005-
5. Lu,S. & Chen,L.N. 1995, Correlation between the fine structure, physicochemical properties of rice amylopectin in Taiwan.  AACC 80th Annual Meeting, San Antonio, Texas. U.S.A.
6. Lu,S. & Chen, M.T. 1996, Puffed rice preparation with hydothermally treated rice.  AACC 81th Annual Meeting, Baltimore, Maryland. U.S.A.
7. J. J. Chen, Shin Lu. 1997, Effect on the physicochemical characteristics by milling methods of waxy rice in Taiwan. AACC 82th Annual Meeting, San Diego, California. U.S.A.
8. J. J. Chen, Shin Lu. 1997, Effect of milling method on the physicochemical characteristics of Taiwanese waxy rice varieties. AACC 82th Annual Meeting, San Diego, California. U.S.A.
9. Chen, J. J., Lu, S., and Lii, C. Y. 1998. Correlations between the hardness and the particle size distribution on the physicochemical properties of different rice varieties. The 83rd Annual Meeting of the American Association of Cereal Chemists, Minneapolis, Minnesota, USA. Sep. 13-17.
10. Shin Lu 1999.  Rice Starch Preparation and Its Application. International Starch Technology Conference Ill. USA June 7-9
11. Chen, J. J., Lu, S., and Lii, C. Y. 1999. The effect of ball-milling treatment on physicochemical properties of waxy and non-waxy rice starches.  The 29th Annual Meeting of the Chinese Institute of Food Science and Technology, Taichung, Taiwan, Dec. 3
12. V. M. F. Lai, S. Lu and C.-y. Lii. 1999. Effects of molecular structure on the retrogradation kinetics of rice amylopectins. Presented at the 84th Annual Meeting of the American Association of Cereal Chemists, Seattle, Washington, Oct. 31- Nov. 3.
13. Shin Lu 1999.  Rice Starch Preparation and Its Application. International Starch Technology Conference Ill. USA June 7-9
14. Chen, J. J., Lu, S., and Lii, C. Y. 2000. Physicochemical properties and morphology changes in waxy and non-waxy rice starches by ball milling. The 2000 AACC Annual Meeting , Kansas City, Missouri, U.S.A. November 5-9.
15. Chen, J. J., Lu, S., and Lii, C. Y. 2001. Effects of kernel hardness and steeping process on particle size distribution and physicochemical characteristics of rice flour. Presented at 11th World Conference of Food Science and Technology, Seoul, Korea, April 22-27.
16. Chen, Y. K., Chen, J. J., Lai, V. M. F., Lu, S., and Lii, C. Y. 2001. Water mobility in the rice starch paste by pulsed NMR. The 2001 CIFST Annual Meeting, Chia-Yi University, Chia-Yi, Taiwan, November 10.
17. C.-y. Lii, H.-H. Chen, S. Lu and P. Tomasik. 2001. Electrosynthesis of κ-carrageenan–ovalbumin complexes. Presented at 2001 CIFST Annual Meeting, Chia-Yi University, Chia-Yi, Taiwan, November 10
18. C.-y. Lii, H.-H. Chen, S. Lu and P. Tomasik. 2001. Electrosynthesis ofκ-carrageenan – gelatin complexes. Presented at 2001 CIFST Annual Meeting, Chia-Yi University, Chia-Yi, Taiwan, November 10
19. Y.-S. Lin, V. M.-F. Lai, S. Lu and C.-y. Lii. 2001. Correlations between the physico-chemical and cooking properties of rice grains. Presented at 2001 CIFST Annual Meeting, Chia-Yi University, Chia-Yi, Taiwan, November 10 [COA 89ST-3.2-FD-61(2)-9]
20. Y.-S. Lin, V. M.-F. Lai, S. Lu and C.-y. Lii. 2002. The influential factors on the gelatinization rate and water distribution of starch in rice grains. Presented at 2002 CIFST Annual Meeting, Hong-Kwang Technical College, Taichung, Taiwan, Dec. 5
21. Chen, J. J., Lu, S., and Lii, C. Y. 2002. Effects of kernel hardness and steeping time on microstructure changes of semi-dry milled rice flours. The 2002 CIFST Annual Meeting, Hung-Kuang Institute of Technology, Taichung, Taiwan, December 5.
22. Chen, Y. K., Chen, J. J., Lai, V. M. F., Lu, S., and Lii, C. Y. 2002. NMR studies of water mobility in the rice starch paste during storage. The 2002 CIFST Annual Meeting, Hung-Kuang Institute of Technology, Taichung, Taiwan, December
23. Chen, Y. K., Chen, J. J., Lai, V. M. F., Lu, S., and Lii, C. Y. 2002. Correlation between the texture properties and water mobility of rice starch pastes. The 2002 CIFST Annual Meeting, Hung-Kuang Institute of Technology, Taichung, Taiwan, December 5.
24. Y. H. Lin, and C. S. Yeh and Shin Lu 2002 Extrusion processing of rice based breakfast cereals enhanced with tocopherol from a Chinese medical plant. 93rd AOCS Annual Meeting. Montreal, Canada
25. T.-C. Tan, V. M.-F. Lai, S. Lu and C.-y. Lii. 2002. The texture and the liquefying amylase susceptibility of the cooked rice. Presented at 2002 CIFST Annual Meeting, Hong-Kwang Technical College, Taichung, Taiwan, Dec. 5
26. M.-C. Liao, V. M.-F. Lai, S. Lu and C.-y. Lii. 2002. The factors on the complex characteristics of starch and iodine as well Con A. Presented at 2002 CIFST Annual Meeting, Hong-Kwang Technical College, Taichung, Taiwan, Dec. 5
27. J.-J. Chen, S. Lu and C.-y. Lii. 2002. The influence of hardness and steeping on the morphology of japonica rice four by semi-dry milling. Presented at 2002 CIFST Annual Meeting, Hong-Kwang Technical College, Taichung, Taiwan, Dec. 5
28. Y.-K. Chen, J.-J. Chen, V. M.-F. Lai, S. Lu and C.-y. Lii. 2002. Correlations between water mobility and the physical property of rice starch paste. Presented at 2002 CIFST Annual Meeting, Hong-Kwang Technical College, Taichung, Taiwan, Dec. 5
29. Y.-K. Chen, J.-J. Chen, V. M.-F. Lai, S. Lu and C.-y. Lii. 2002. The water mobility of rice starch paste during storage. Presented at 2002 CIFST Annual Meeting, Hong-Kwang Technical College, Taichung, Taiwan, Dec. 5
30. H.-H. Chen, S. Lu. and C.-y. Lii. Influence of the cell wall material isolated from brown rice on the physicochemical properties of rice starch. Presented at 2002 CIFST Annual Meeting, Hong-Kwang Technical College, Taichung, Taiwan, Dec. 5
31. H.-H. Chen, S. Lu. and C.-y. Lii. Effects of rice cell wall materials on the physical properties of rice starch dispersions. The 2003 AACC Annual Meeting, Oregon Convention Center, Portland, Oregon, U.S.A. September 28 - October 2
32. Chen, Y. K., Chen, J. J., Lai, V. M. F., Lu, S., and Lii, C. Y. 2003. Water mobility and textural properties of rice starch/galactomannan systems. The 12 th World Congress of Food Science and Technology (IUFoST), Chicago, USA. July 16-20.
33. 何文賢,盧    訓。2003。不同精白度糯米之細胞壁物質特性及其對糯性米澱粉理化性質之影響。台灣食品科學技術年會。嘉南藥理科技大學。歸仁,台南市,台灣。12月五號。
34. 許煥祺、盧    訓 。2003。台農67號誘變品系加工特性分析。台灣食品科學技術年會。嘉南藥理科技大學。歸仁,台南市,台灣。12月五號。
35. 王文美、宋濟民、盧    訓。發芽糙米抗氧化酵素之探討。2003。台灣食品科學技術年會。嘉南藥理科技大學。歸仁,台南市,台灣。12月五號。
36. 林苑暉   葉佳聖   盧    訓。2003。添加芡實之糙米擠壓產品貯藏期抗氧化能力之探討。台灣食品科學技術年會。嘉南藥理科技大學。歸仁,台南市,台灣。12月五號。
37. H. H. Chen, W. H. He and S. Lu. The effects of waxy rice cell wall materials on the physicochemical properties of their starches. The 2004 AACC Annual Meeting, San Diego Convention Center, San Diego, California, U.S.A. September 19-22
 
C.專書及專書研討會論文
1. 盧訓、林子清,1988,影響麵條品質質地之研究,食品工業,20:38。
2. 盧訓、黃淑琴,1990,小麥澱粉加 xantrham gum, Guar gum and Cellulose gum之膠化特性,食品工業,22:53-59。
3. Lu, S. and Luh, B.S. 1991 Chapter 11 ‘Properties of the Rice Caryopsis, page 389-419 In: Rice: Production, Volume I, edited by B.S. Luh. VNR Co., N.Y., U.S.A.
4. 盧訓,1992,論述天然食品-名稱標準化之問題,食品資訊,81:39。
5. 江伯源、盧訓、林子清,1996,炊飯技術之研究,農等產品加工研究論文摘要集。
6. 盧訓,2000,糙米-常民保健食品之代表,鄉間小路,第26卷第1期:42-44。
7.盧訓,2000,台灣穀物膨化食品及其未來之發展,食品資訊,第177期,41-44。
8.S. Lu and T.C. Lin 2000 Chapter 20 “Rice base snack food” in Snack Food, edited by L. Lusas and L.W. Rooney.  Technnmic Publishing Co., PA., U.S.A.
9 盧訓 2001 台灣保健植物藥膳食譜國立中興大學、行政院農委會出版
10.盧訓,2001,山藥之營養價值及其加工用途介紹,食品資訊,186:68-71。
11. Shin Lu , 2004 ,Rice / Chinese Food Uses. MS 146 In “Encyclopedia of Grain Science” Ed. By H. Corke and C.E. Walker. Elsevier Ltd. Barcelona, Spain
12. Shin Lu and Wai. Kit. Nip, 2006 Manufacture of Asia Oriental Noodles, article 157 In “Handbook of Food Science Technology and Engineering” Ed. Y.H. Hui, Taylor & Francis Group Boca Raton, London, New York
連結http://www.cgprdi.org.tw/hr/hr_viewtopic.asp?id=76
檢視圖片榮譽講座教授檢閱圖片