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教育部委託研究計畫 計畫執行:國立臺灣大學圖書館
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"chung h y"的相關文件
顯示項目 51-61 / 61 (共3頁)
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| 國立臺灣大學 |
2004 |
Hydrodynamic drag forces on two porous spheres moving along their centerline
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Wu, R. M.; Chung, H. Y.; Lee, D. J. |
| 臺大學術典藏 |
2004 |
Hydrodynamic drag forces on two porous spheres moving along their centerline
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Lee, D. J.; Chung, H. Y.; Wu, R. M.; Wu, R. M.; Chung, H. Y.; Lee, D. J. |
| 國立臺灣大學 |
2003 |
Hydrodynamic drag force exerted on activated sludge floc at intermediate Reynolds number
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Chung, H.Y.; Ju, S.P.; Lee, D.J. |
| 國立臺灣大學 |
2003 |
Porosity and interior structure of flocculated activated sludge floc
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Chung, H. Y.; Lee, D. J. |
| 臺大學術典藏 |
2003 |
Hydrodynamic drag force exerted on activated sludge floc at intermediate Reynolds number
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Lee, D.J.; Ju, S.P.; Chung, H.Y.; Chung, H.Y.; Ju, S.P.; Lee, D.J. |
| 國立成功大學 |
2001-09 |
NMR and FT-IR investigation of spinel LiMn2O4 cathode prepared by the tartaric acid gel process
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Hon, Yi-Ming; Chung, H. Y.; Fung, Kuan-Zong; Hon, Min-Hsiung |
| 國立臺灣大學 |
2000-12 |
Comparisons of three cooking methods on qualities of low fat Kung-wans formulated with gum-hydrate fat substitutes.
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Hsu, S.Y.; Chung, H-Y. |
| 國立臺灣大學 |
2000-12 |
Interactions of Konjac, agar, curdlan gum, k-carrageenan and reheating treatment in emulsified meatballs.
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Hsu, S.Y.; Chung, H-Y. |
| 國立臺灣大學 |
1999-12 |
Comparisons of 13 edible gum-hydrate fat substitutes for low fat Kung-Wan (an emulsified meatball).
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Hsu, S.Y.; Chung, H-Y. |
| 國立臺灣大學 |
1999 |
Investigation on bacterial diseases of freshwater cultured fishes and the development of inactivated bacterins
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Ko, H. J.; Chen, C.; Chen, S. N.; Chung, H. Y.; Wang, J. T.; Chang, H. Y.; Huang, J. P.; Cheng, T. C. |
| 國立臺灣大學 |
1998-12 |
Effects of processing factors on qualities of emulsified meatball.
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Hsu, S.Y.; Chung, H-Y. |
顯示項目 51-61 / 61 (共3頁)
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