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  <tr bgcolor="#FBF2EE">
    <td align="center">作者</td>
    <td align="center">書名</td>
    <td align="center" bgcolor="#FBF2EE">ISBN編碼</td>
    <td align="center" bgcolor="#FBF2EE">ISBN條碼</td>
    <td align="center">廠商書號</td>
    <td align="center" class="f10">建議售價</td>
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    <td align="center">儲位</td>
    <td align="center">庫存</td>
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  <tr bgcolor="#FBF2EE">
    <td>HODAGES                                                     </td>
    <td>NUTRITION FOR THE FOODSERVICE PROFESSIONALS 1989 精                                                 </td>
    <td bgcolor="#FBF2EE">             </td>
    <td bgcolor="#FBF2EE">             </td>
    <td>012005871    </td>
    <td>1210</td>
    <td>藝軒</td>
    <td></td>
    <td></td>
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  <tr bgcolor="#FBF2EE">
    <td>JANERICCO                                                   </td>
    <td>SOUPS FOR THE PROFESSIONAL CHEF 精                                                                  </td>
    <td bgcolor="#FBF2EE">             </td>
    <td bgcolor="#FBF2EE">             </td>
    <td>012005888    </td>
    <td>1050</td>
    <td>藝軒</td>
    <td></td>
    <td></td>
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  <tr bgcolor="#FBF2EE">
    <td>JEEJEEBHOY                                                  </td>
    <td>CURRENT THERAPY IN NUTRITION 1988                                                                   </td>
    <td bgcolor="#FBF2EE">             </td>
    <td bgcolor="#FBF2EE">             </td>
    <td>012005895    </td>
    <td>975</td>
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    <td></td>
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  <tr bgcolor="#FBF2EE">
    <td>JUNG                                                        </td>
    <td>A COLOUR ATLAS OF OBESITY 1990 精                                                                   </td>
    <td bgcolor="#FBF2EE">             </td>
    <td bgcolor="#FBF2EE">             </td>
    <td>012005901    </td>
    <td>2400</td>
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  <tr bgcolor="#FBF2EE">
    <td>MACEAE                                                      </td>
    <td>ENCYCLOPAEDIA OF FOOD SCIENCE-FOOD                                                                  </td>
    <td bgcolor="#FBF2EE">0122268504   </td>
    <td bgcolor="#FBF2EE">             </td>
    <td>012005918    </td>
    <td>63000</td>
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  <tr bgcolor="#FBF2EE">
    <td>MAHAN                                                       </td>
    <td>KRAUSE'S FOOD NUTRITION & DIET THERAPY 8/E 1992 精                                                  </td>
    <td bgcolor="#FBF2EE">             </td>
    <td bgcolor="#FBF2EE">             </td>
    <td>012005925    </td>
    <td>1500</td>
    <td>藝軒</td>
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    <td>MARRIOTT                                                    </td>
    <td>PRINCIPLES OF FOOD SANITATION 3/E 1994 精                                                           </td>
    <td bgcolor="#FBF2EE">             </td>
    <td bgcolor="#FBF2EE">             </td>
    <td>012005932    </td>
    <td>2450</td>
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    <td></td>
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  <tr bgcolor="#FBF2EE">
    <td>MEADE                                                       </td>
    <td>AQUACULTURE MANAGEMENT 1989 精                                                                      </td>
    <td bgcolor="#FBF2EE">             </td>
    <td bgcolor="#FBF2EE">             </td>
    <td>012005949    </td>
    <td>1725</td>
    <td>藝軒</td>
    <td></td>
    <td></td>
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    <td>MUELLER                                                     </td>
    <td>THE PROFESSIONAL CHEF'S BOOK OF CHARCUTERIE 1987 精                                                 </td>
    <td bgcolor="#FBF2EE">             </td>
    <td bgcolor="#FBF2EE">             </td>
    <td>012005956    </td>
    <td>1070</td>
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    <td>NIEMAN                                                      </td>
    <td>NUTRITION 1995                                                                                      </td>
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    <td bgcolor="#FBF2EE">             </td>
    <td>012005963    </td>
    <td>0</td>
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    <td>OSBORNE                                                     </td>
    <td>PRACTICAL NIR CPECTROSCOPY WITH APPLICATIONS IN FOOD AND                                            </td>
    <td bgcolor="#FBF2EE">             </td>
    <td bgcolor="#FBF2EE">             </td>
    <td>012005970    </td>
    <td>2925</td>
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    <td>PAINE                                                       </td>
    <td>A HANDBOOK OF FOOD PACKAGING 2/E 1992 精                                                            </td>
    <td bgcolor="#FBF2EE">             </td>
    <td bgcolor="#FBF2EE">             </td>
    <td>012005987    </td>
    <td>4500</td>
    <td>藝軒</td>
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    <td></td>
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  <tr bgcolor="#FBF2EE">
    <td>O'Rahilly                                                   </td>
    <td>Gardner/Gray/O'Rahilly:Anatomy 5/E '86                                                              </td>
    <td bgcolor="#FBF2EE">             </td>
    <td bgcolor="#FBF2EE">             </td>
    <td>012005994    </td>
    <td>650</td>
    <td>藝軒</td>
    <td></td>
    <td></td>
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  <tr bgcolor="#FBF2EE">
    <td>O'Rahilly                                                   </td>
    <td>Basic Human Anatomy '83 (H)                                                                         </td>
    <td bgcolor="#FBF2EE">             </td>
    <td bgcolor="#FBF2EE">             </td>
    <td>012006007    </td>
    <td>700</td>
    <td>藝軒</td>
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  <tr bgcolor="#FBF2EE">
    <td>Romanes                                                     </td>
    <td>Cunninghain's Manual of Practical Anatomy 3 vols. '86                                               </td>
    <td bgcolor="#FBF2EE">             </td>
    <td bgcolor="#FBF2EE">             </td>
    <td>012006014    </td>
    <td>750</td>
    <td>藝軒</td>
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  <tr bgcolor="#FBF2EE">
    <td>Snell                                                       </td>
    <td>Clinical Anatomy for Medical Students 3/E '86                                                       </td>
    <td bgcolor="#FBF2EE">             </td>
    <td bgcolor="#FBF2EE">             </td>
    <td>012006021    </td>
    <td>400</td>
    <td>藝軒</td>
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  <tr bgcolor="#FBF2EE">
    <td>Smell                                                       </td>
    <td>Clinical Anatomy for Medical Students 4/E '92                                                       </td>
    <td bgcolor="#FBF2EE">             </td>
    <td bgcolor="#FBF2EE">             </td>
    <td>012006038    </td>
    <td>920</td>
    <td>藝軒</td>
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    <td></td>
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  <tr bgcolor="#FBF2EE">
    <td>Warfel                                                      </td>
    <td>The Head, Neck & Trunk, 5/E, '85                                                                    </td>
    <td bgcolor="#FBF2EE">             </td>
    <td bgcolor="#FBF2EE">             </td>
    <td>012006069    </td>
    <td>120</td>
    <td>藝軒</td>
    <td></td>
    <td></td>
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  <tr bgcolor="#FBF2EE">
    <td>Warfel                                                      </td>
    <td>The Extremities, 5/E, '85                                                                           </td>
    <td bgcolor="#FBF2EE">             </td>
    <td bgcolor="#FBF2EE">             </td>
    <td>012006076    </td>
    <td>120</td>
    <td>藝軒</td>
    <td></td>
    <td></td>
  </tr>
  
  <tr bgcolor="#FBF2EE">
    <td>Zimmerman                                                   </td>
    <td>Anatomy '89                                                                                         </td>
    <td bgcolor="#FBF2EE">             </td>
    <td bgcolor="#FBF2EE">             </td>
    <td>012006083    </td>
    <td>825</td>
    <td>藝軒</td>
    <td></td>
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