|
English
|
正體中文
|
简体中文
|
總筆數 :2818688
|
|
造訪人次 :
28251890
線上人數 :
788
教育部委託研究計畫 計畫執行:國立臺灣大學圖書館
|
|
|
"chyr lou chu ying"的相關文件
顯示項目 1-3 / 3 (共1頁)
1
每頁顯示[10|25|50]項目
| 國立臺灣大學 |
2007-12 |
Effects of coconut oil, soybean oil, salt and phosphates on qualities of low-fat emulsified meatballs.
|
Hsu, S.Y.; Yu, S.H; Chyr Lou, Chu-Ying. |
| 國立臺灣大學 |
2007 |
Effects of coconut oil, soybean oil, salt and phosphates on texture and sensory attributes of low-fat emulsified meatballs
|
Hsu, S.-Y.; Yu, S.-H.; Chyr Lou, Chu-Ying |
| 國立臺灣大學 |
2006-12 |
Effects of simmering on low fat emulsified meatballs formulated with non-meat proteins.
|
Hsu, S.Y.; Sun, Lung-Yueh; Chyr Lou, Chu-Ying. |
顯示項目 1-3 / 3 (共1頁)
1
每頁顯示[10|25|50]項目
|
