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| 中國醫藥大學 |
2010-04 |
Changes in physicochemical properties of egg white and yolk proteins from duck shell eggs due to hydrostatic pressure treatment
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賴坤明(Lai, Kung-Ming); 莊媛淑(Chuang, Yuan-Shu); 周郁真(Chou, Yu-Chen); 許育珺(Hsu, Yu-Chun); 鄭郁琪(Cheng, Yu-Chi); 施純揚(Shi, Chuen-Yang); 紀欣怡(Chi, Hsin-Yi); 徐國強(Hsu Kuo-Chiang)* |
| 中國醫藥大學 |
2010-02 |
Effect of different high pressure treatments on shucking, biochemical, physical and sensory characteristics of oysters to elaborate a traditional Taiwanese oyster omelette
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徐國強(Hsu Kuo-Chiang); 黃至盛(Hwang Jyh-Sheng); 紀欣怡(Chi Hsin-Yi); 賴坤明(Lai Kung-Ming)* |
| 中國醫藥大學 |
2010-01 |
High-Pressure Treatment for Shelf-Life Extension and Quality Improvement of Oysters Cooked in a Traditional Taiwanese Oyster Omelet
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賴坤明(Lai, Kung-Ming); 紀欣怡(Chi, Hsin-Yi); 徐國強(Hsu Kuo-Chiang)* |
| 中國醫藥大學 |
2008-03 |
Evaluation of microbial inactivation and physicochemical properties of pressurized tomato juice during refrigerated storage
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徐國強*; 譚發瑞(Tan, Fa-Jui); 紀欣怡(Chi, Hsin-Yi) |
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