Shu-Tai Wang

发表

Website Evaluation of the Top 100 Hotels Using Advanced Content Analysis and eMICA Model

Ping-Ho Ting, Shu-Tai Wang, Dong-Yih Bau, 2013 .

Effect of phosphate, ascorbic acid and α-tocopherol injected at one-location with tumbling on quality of roast beef.

Shu-Tai Wang, Yi-Mei Sun, H. Ockerman, 2011, Meat science.

Path Analysis on the Factors Influencing Learning Outcome for Hospitality Interns-From the Flow Theory Perspective

Cheng-Chung Chen, Shu-Tai Wang, 2015 .

One Destination Two Images: A Social Media Text Analytics Approach to Uncovering Tourist Perceptions of Beijing

Ping-Ho Ting, Shu-Tai Wang, 2020 .

Effect of white sesame seeds and cayenne pepper on quality in reduced sodium and low-fat precooked pork patties

Shu-Tai Wang, Jen-hua Cheng, Shu-Chen Lin, 2020, International Journal of Food and Nutritional Science.

Quality preservation of reduced sodium pork patties: effects of antioxidants on colour and lipid stability.

Shu-Tai Wang, H. Ockerman, Jen-hua Cheng, 2013, Journal of the science of food and agriculture.

Lipid oxidation and color change of salted pork patties.

Shu-Tai Wang, H. Ockerman, Jen-hua Cheng, 2007, Meat science.

Expenditure Differences Among Conference and Regular Tourists in Taiwan: The Role of Situational Factors

Shu-Tai Wang, Yu-Sen Lee, 2011 .

When Chinese cuisine meets western wine

Shu-Tai Wang, Shu-Tai Wang, 2017 .

Hygiene knowledge and practices of night market food vendors in Tainan City, Taiwan

Shu-Tai Wang, Yi-Mei Sun, Kuo-Wei Huang, 2012 .

The Freezing Behavior of Water as Influenced by Ice Cream Stabilizers

Shu-Tai Wang, 1996 .

Lipid oxidation and color change of salted pork patties.

Shu-Tai Wang, H. Ockerman, Jen-hua Cheng, 2007, Meat science.