Theo dơi
Style Business
Style Business
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Tiêu đề
Trích dẫn bởi
Trích dẫn bởi
A critique of Hofstede’s fifth national culture dimension
T Fang
International journal of cross cultural management 3 (3), 347-368, 2003
Yin Yang: A new perspective on culture
T Fang
Management and organization Review 8 (1), 25-50, 2012
Chinese business negotiating style
T Fang
Sage, 1999
Changing Chinese values: Keeping up with paradoxes
GO Faure, T Fang
International business review 17 (2), 194-207, 2008
From" onion" to" ocean": Paradox and change in national cultures
T Fang
International Studies of Management & Organization 35 (4), 71-90, 2005
Antioxidant properties of a new antioxidative peptide from algae protein waste hydrolysate in different oxidation systems
IC Sheih, TK Wu, TJ Fang
Bioresource Technology 100 (13), 3419-3425, 2009
Isolation and characterisation of a novel angiotensin I-converting enzyme (ACE) inhibitory peptide from the algae protein waste
IC Sheih, TJ Fang, TK Wu
Food Chemistry 115 (1), 279-284, 2009
Asian management research needs more self-confidence: Reflection on Hofstede (2007) and beyond
T Fang
Asia Pacific journal of management 27 (1), 155-170, 2010
Negotiating with the Chinese: A socio-cultural analysis
P Ghauri, T Fang
Journal of World Business 36 (3), 303-325, 2001
Survival of Escherichia coli O157: H7 and Salmonella enterica serovars Typhimurium in iceberg lettuce and the antimicrobial effect of rice vinegar against E. coli O157: H7
JM Chang, TJ Fang
Food Microbiology 24 (7-8), 745-751, 2007
Chinese communication characteristics: A Yin Yang perspective
T Fang, GO Faure
International Journal of Intercultural Relations 35 (3), 320-333, 2011
Microbiological quality of 18 C ready-to-eat food products sold in Taiwan
TJ Fang, QK Wei, CW Liao, MJ Hung, TH Wang
International journal of food microbiology 80 (3), 241-250, 2003
Negotiation: the Chinese style
T Fang
Journal of Business & Industrial Marketing, 2006
Anticancer and antioxidant activities of the peptide fraction from algae protein waste
IC Sheih, TJ Fang, TK Wu, PH Lin
Journal of agricultural and food chemistry 58 (2), 1202-1207, 2010
Assessing the impact of culture on relationship creation and network formation in emerging Asian markets
R Fletcher, T Fang
European Journal of Marketing 40 (3/4), 430-446, 2006
Minimum wages and employment in China
T Fang, C Lin
IZA Journal of Labor Policy 4 (1), 1-30, 2015
Overeducated immigrants in the Canadian labour market: Evidence from the workplace and employee survey
S Wald, T Fang
Canadian Public Policy 34 (4), 457-479, 2008
Culture as a Driving Force for Interfirm Adaptation:: A Chinese Case
T Fang
Industrial Marketing Management 30 (1), 51-63, 2001
Growth of Listeria monocytogenes and Pseudomonas fragi on Cooked Pork in a Modified Atmosphere Packaging/Nisin Combination System
TJ Fang, LW Lin
Journal of Food Protection 57 (6), 479-485, 1994
Improvement of astaxanthin production by Phaffia rhodozyma through mutation and optimization of culture conditions
TJ Fang, YS Cheng
Journal of Fermentation and Bioengineering 75 (6), 466-469, 1993
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