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"chyr chu ying lou"
Showing items 1-4 of 4 (1 Page(s) Totally)
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| 國立臺灣大學 |
2008-12 |
Efficacies of chlorine dioxide, electrolyzed oxidizing water, hypochlorite soft acid water and sodium hypochlorite in reduction of bacteria on soybean sprouts.
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Chyr, Chu-Ying Lou; Chen, Wei-Tang; Hsu, Shun-Yao |
| 國立臺灣大學 |
2008-10 |
An Improved Pre-culture Procedure for the Detection of Salmonella in Frozen Chicken Meat by Duplex Polymerase Chain Reaction
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Chen, Wei-Tang; Tsai, Shu-Jean; Shih, Daniel Yang-Chih; Wang, Yueh-Jong Chung; Chyr, Chu-Ying Lou |
| 國立臺灣大學 |
2008-08 |
Effects of Free-Range Farming on Carcass and Meat Qualities of Black-feathered Taiwan Native Chicken
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Cheng, Fu-Yuan; Chau-Wei; Huang; Lin, Liang-Chuan; Wan, Tien-Chun; Liu, Yu-Tse; Chyr, Chu-Ying Lou |
| 國立臺灣大學 |
2007-12 |
Efficacies of electrolyzed oxidizing water, hypochlorite soft acid water and sodium hypochlorite in reduction of bacteria on mungbean sprouts.
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Chyr, Chu-Ying Lou; Hsu, Guoo-Shyng Wang; Hsu, Ting-Wen; Chen, Wei-Tang; Hsu, Shun-Yao |
Showing items 1-4 of 4 (1 Page(s) Totally)
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