口頭報告
朱祐君、宋文杰  
題目:
Using a Kinetic Model to Evaluate the Effects of Different Frying Methods on the Oil Absorption and Quality of Fried Squid (Uroteuthis edulis)
運用動力學模型探討不同油炸加工方式對地方特產油炸小卷吸油量及品質之影響

海報發表
宋文杰、林亞潔
Effects of different sous-vide conditions and refrigerated storage on the physical and chemical properties of Mahi-Mahi fillet
不同舒肥處理條件及冷藏儲存對鬼頭刀魚排物化特性之影響