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"饒家麟"
Showing items 51-60 of 60 (3 Page(s) Totally)
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| 東方設計學院 |
2002-12-05 |
水溫、含鹽量及攪拌時間對麵糰發酵耐力的影響
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饒家麟; Jao, Chia-Ling; (東方技術學院食品科技系) |
| 東方設計學院 |
2002-12 |
Utilization of cooking juice of young tuna processed into canned tuna as condiments: Effect of enzymatic hydrolysis and membrane treatment
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饒家麟; Jao, Chia-Ling; 柯文慶; Ko,Wen-Ching; (東方技術學院食品科技系) |
| 東方設計學院 |
2002-12 |
Effect of hydrostatic pressure on molecular conformation of tilapia (Orechromis niloticus) myosin
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柯文慶; Ko,Wen-Ching; 饒家麟; Jao, Chia-Ling; 徐國強; Hsu, K. C.; (東方技術學院食品科技系) |
| 東方設計學院 |
2002-06-28 |
Isolation of Antioxidative Peptides from Tuna Cooking Juice Hydrolysates with Orientase
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饒家麟; Jao, Chia-Ling; Ko, Wen-Ching; (東方工商專科學校食品工程科) |
| 東方設計學院 |
2002-05-14 |
1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging by protein hydrolyzates from tuna cooking juice
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饒家麟; Jao, Chia-Ling; Ko, Wen-Ching; (東方工商專科學校食品工程科) |
| 東方設計學院 |
2002-03-23 |
Rapid detection and differentiation of lactic acid bacteria following genomic amplification
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饒家麟; Jao, Chia-Ling; Ko, Wen-Ching; (東方工商專科學校食品工程科) |
| 東方設計學院 |
2001-10 |
鮪魚蒸煮液蛋白質水解物之抗養化特性
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饒家麟; Jao, Chia-Ling; 柯文慶; (東方工商專科學校食品工程科) |
| 東方設計學院 |
2000-10 |
Effect of Enzyme Treatment upon Hydrolysis of Proteins from the Cooking Juice of Tuna
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饒家麟; Jao, Chia-Ling ; Ko, Wen-Ching; (東方技術學院食品科技系) |
| 東方設計學院 |
2000-10 |
Effect of Enzyme Treatment upon Hydrolysis of Proteins from the Cooking Juice of Tuna
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饒家麟; Jao, Chia-Ling; Jao, C.L.; 柯文慶; Ko, Wen-Ching; Ko, W.C.; (東方工商專科學校食品工程科) |
| 東方設計學院 |
1996 |
處理家畜廢棄血液以過濾法製造血球粉和血粉
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盧更煌; 饒家麟; 林宇平; (東方工商專科學校食品工程科) |
Showing items 51-60 of 60 (3 Page(s) Totally)
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