WACS International Culinary Art Competition：Western-style local ingredients creative cuisine development plan

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篇名	WACS International Culinary Art Competition：Western-style local ingredients creative cuisine development plan
並列篇名	WACS International Culinary Art Competition：Western-style local ingredients creative cuisine development plan
作者	Wei-Ting Chao (Wei-Ting Chao)、張惠真 (Hui-Chen Chang)、王重仁 (Chung-Jen Wang)、Hui-Hua Fan (Hui-Hua Fan)、Wen-Tung Chen (Wen-Tung Chen)、Yu-Hung Su (Yu-Hung Su)、郭倩琳 (Chien-Lin Kuo)
英文摘要	The Western-style of creative cuisine is based on local ingredients by the restaurant owner. The schools and industry can exchange technology and knowledge with each other through cross-school research program.
起訖頁	8-9
刊名	Special Report on NPUST Research & Innovation
期數	202012 (2020期)
出版單位	屏東科技大學研究發展處
該期刊-上一篇	Development of real-time monitoring and warn-ing platform of the home environment
該期刊-下一篇	Protective efficacy against Vibrio harveyi induced by antimicrobial peptide encapsulated in poly(lactide-co-glycolide) microparticles