A Study of Success Factors For Management of Wax Gourd Tea
碩士 === 國立高雄餐旅大學 === 餐旅管理研究所 === 103 === According to Taiwan Association of Chain and Franchise Promotion in 2010, beverage market is the top five in franchise industry. Wax gourd tea is a memory to many people because it accompanies them during their childhood. In order to obtain higher revenue, che...
Main Authors: | YU-CHIEH CHEN, 陳昱潔 |
---|---|
Other Authors: | Wu Wu-Chung |
Format: | Others |
Language: | zh-TW |
Published: |
2015
|
Online Access: | http://ndltd.ncl.edu.tw/handle/urkbp3 |
Similar Items
-
Functional studies of wax gourd
by: Ru-Jen Huang, et al.
Published: (2002) -
Functional Studies of Wax Gourd Juice Fermented with Lactobacillus casei
by: Yu-Ting Hsieh, et al.
Published: (2005) -
Effect of Processing Conditions on the Flavor of Wax Gourd Syrup
by: Tsia, Tsang-Chaur, et al.
Published: (1997) -
Activity affecting factors and heat stability of pectinesterase and cellulase extracted from wax gourd
by: Xu, Xia-Fen, et al.
Published: (1990) -
The wax gourd genomes offer insights into the genetic diversity and ancestral cucurbit karyotype
by: Dasen Xie, et al.
Published: (2019-11-01)