1142食品加工與實務I -四技食國合一甲
Course Period：Now ~ Any Time
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Course Intro
Course Plan
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1-1加工教室安全守則.docx
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1脆醬瓜.docx
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2鳳梨豆醬.docx
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3黃金泡菜.docx
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4韓式泡菜.docx
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醃 漬 與 發 酵.docx
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食品選購貯存.docx
Teacher / 陳淑瑾
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