| 臺大學術典藏 |
2021-07-26T09:44:55Z |
Effects of electrode gap and electric current on chlorine generation of electrolyzed deep ocean water
|
Hsu G.-S.W;Hsu S.-Y.; Hsu G.-S.W; Hsu S.-Y.; SHUN-YAO HSU |
| 臺大學術典藏 |
2019-07-16T08:21:55Z |
Effects of electrode settings on chlorine generation efficiency of electrolyzing seawater
|
SHUN-YAO HSU;Hsia, Chih Wei;Hsu, Guoo Shyng Wang; Hsu, Guoo Shyng Wang; Hsia, Chih Wei; SHUN-YAO HSU |
| 臺大學術典藏 |
2019-07-16T08:20:12Z |
Effects of electrode gap and electric potential on chlorine generation of electrolyzed deep ocean water
|
SHUN-YAO HSU;Hsu, Guoo Shyng Wang; Hsu, Guoo Shyng Wang; SHUN-YAO HSU |
| 臺大學術典藏 |
2018-09-10T07:29:35Z |
Effects of phosphate, water, fat and salt on qualities of low-fat emulsified meatball
|
Hsu, S.Y.; Yu, S.H.; Hsu, S.Y.; Yu, S.H.; SHUN-YAO HSU |
| 臺大學術典藏 |
2018-09-10T07:29:35Z |
Comparisons of 13 edible gum-hydrate fat substitutes for low fat Kung-wan (an emulsified meatball)
|
Hsu, S.Y.; Chung, H.-Y.; Hsu, S.Y.; Chung, H.-Y.; SHUN-YAO HSU |
| 臺大學術典藏 |
2018-09-10T07:29:35Z |
Effects of Cutting and Cooking Methods on the Shape Forming Properties of Cocktail Shrimp Made of Tiger Prawn
|
許順堯;林金鵬;王果行Shun-Yao Hsu;King-Pong Lin;Guoo-Shyng W. Hsu; Shun-Yao Hsu; King-Pong Lin; Guoo-Shyng W. Hsu; 許順堯; 林金鵬; 王果行; SHUN-YAO HSU |
| 臺大學術典藏 |
2018-09-10T06:57:20Z |
Application of electrolyzed water in the food industry
|
Huang, Y.-R.; Hung, Y.-C.; Hsu, S.-Y.; Huang, Y.-W.; Hwang, D.-F.; SHUN-YAO HSU; Huang, Y.-R.;Hung, Y.-C.;Hsu, S.-Y.;Huang, Y.-W.;Hwang, D.-F. |
| 臺大學術典藏 |
2018-09-10T06:57:20Z |
Effects of processing factors on qualities of emulsified meatball
|
Shun-Yao Hsu; SHUN-YAO HSU |
| 臺大學術典藏 |
2018-09-10T06:57:19Z |
電解氧化水於水產品衛生品質與水產養殖業之應用
|
SHUN-YAO HSU;黃登?;許順堯;黃鈺茹;SHUN-YAO HSU; 黃鈺茹; 許順堯; 黃登?; SHUN-YAO HSU |
| 臺大學術典藏 |
2018-09-10T06:57:19Z |
The Effect of Coconut Oil, Soybean Oil, Salt and Phosphates on the Quality of Simmered Lower-Fat Kung-wans
|
Yu, Shih-Sung;Hsu, Shun-Yao; Yu, Shih-Sung; Hsu, Shun-Yao; SHUN-YAO HSU |
| 臺大學術典藏 |
2018-09-10T06:24:23Z |
Effects of Coconut Oil, Soybean Oil, Salt and Phosphates on Qualities of Low-fat Emulsified Meatballs
|
許順堯;游世勳;駱秋英; 許順堯; 游世勳; 駱秋英; SHUN-YAO HSU |
| 臺大學術典藏 |
2018-09-10T05:52:43Z |
Effects of Simmering on Low Fat Emulsified Meatballs Formulated with Non-Meat Proteins
|
SHUN-YAO HSU;駱秋英;孫瓏月;許順堯; 許順堯; 孫瓏月; 駱秋英; SHUN-YAO HSU |
| 臺大學術典藏 |
2018-09-10T05:17:52Z |
Effects of flow rate, temperature and salt concentration on chemical and physical properties of electrolyzed oxidizing water
|
Hsu, Shun-Yao; Hsu, Shun-Yao; SHUN-YAO HSU |
| 臺大學術典藏 |
2018-09-10T05:17:52Z |
Optimization of the surimi processing system with a central composite design method
|
Hsu, S.Y.; Hsu, S.Y.; SHUN-YAO HSU |
| 臺大學術典藏 |
2018-09-10T05:17:51Z |
Reaction Products of Sulfamethazine and Sodium Nitrite in Swine Muscle Tissues
|
許順堯;洪蘭心; 許順堯; 洪蘭心; SHUN-YAO HSU |
| 臺大學術典藏 |
2018-09-10T04:29:01Z |
Cooking effects on low-fat Kung-wans formulated with plant oils
|
Hsu, S.Y.;Yu, S.H.; Hsu, S.Y.; Yu, S.H.; SHUN-YAO HSU |
| 臺大學術典藏 |
2018-09-10T04:09:09Z |
Comparisons on 11 plant oil fat substitutes for low-fat Kung-wans
|
Hsu, S.Y.;Yu, S.H.; Hsu, S.Y.; Yu, S.H.; SHUN-YAO HSU |
| 臺大學術典藏 |
2018-09-10T03:44:59Z |
Effects of κ-carrageenan, salt, phosphates and fat on qualities of low fat emulsified meatballs
|
Hsu, S.Y.; Chung, H.-Y.; Hsu, S.Y.; Chung, H.-Y.; SHUN-YAO HSU |
| 臺大學術典藏 |
2018-09-10T03:26:57Z |
Interactions of konjac, agar, curdlan gum, κ-carrageenan and reheating treatment in emulsified meatballs
|
Hsu, S.Y.; Chung, H.-Y.; Hsu, S.Y.; Chung, H.-Y.; SHUN-YAO HSU |
| 臺大學術典藏 |
2018-09-10T03:26:57Z |
Comparison of three cooking methods on qualities of low-fat kung-wans formulated with gum-hydrate fat substitutes
|
Hsu, S.-Y.; Chung, H.-Y.; Hsu, S.-Y.; Chung, H.-Y.; SHUN-YAO HSU |
| 臺大學術典藏 |
2018-09-10T03:26:57Z |
the effect of selected processing variables on the quality of raw surimi
|
Hsu, S.Y.; Hsu, S.Y.; SHUN-YAO HSU |
| 臺大學術典藏 |
2018-06-29T04:37:10Z |
Efficacies of Electrolyzed Oxidizing Water, Hypochlorite Soft Acid Water and Sodium Hypochlorite in Reduction of Bacteria on Mungbean Sprouts
|
Shun Yao Hsu; Wei Tang Chen; Ting Wen Hsu; Guoo Shyng Wang Hsu; Chu Ying Lou Chyr; Chu Ying Lou Chyr; Guoo Shyng Wang Hsu; Ting Wen Hsu; Wei Tang Chen; Shun Yao Hsu |
| 國立臺灣海洋大學 |
2008-04 |
Application of electrolyzed water in the food industry
|
Yu-Ru Huang;Yen-Con Hung;Shun-Yao Hsu;Yao-Wen Huang;Deng-Fwu Hwang |
| 國立臺灣大學 |
2007 |
Efficacies of Electrolyzed Oxidizing Water, Hypochlorite Soft Acid Water and Sodium Hypochlorite in Reduction of Bacteria on Mungbean Sprouts
|
Chu Ying Lou Chyr; Guoo Shyng Wang Hsu; Ting Wen Hsu; Wei Tang Chen; Shun Yao Hsu |
| 國立臺灣大學 |
2007 |
Texture and Sensory Properties of Low-fat Emulsified Meatballs Formulated with Coconut oil and Soybean oil
|
Shun Yao Hsu; Shih Sung Yu; Chu Ying Lou Chyr |
| 臺大學術典藏 |
2007 |
Texture and Sensory Properties of Low-fat Emulsified Meatballs Formulated with Coconut oil and Soybean oil
|
Shun Yao Hsu; Shih Sung Yu; Chu Ying Lou Chyr; Shun Yao Hsu; Shih Sung Yu; Chu Ying Lou Chyr |
| 國立臺灣大學 |
2006 |
Effects of Simmering on Low Fat Emulsified Meatballs Formulated with Non-Meat Proteins Taiwanese
|
Shun Yao Hsu; Lung Yueh Sun; Chu Ying Lou Chyr |
| 臺大學術典藏 |
2006 |
Effects of Simmering on Low Fat Emulsified Meatballs Formulated with Non-Meat Proteins Taiwanese
|
Shun Yao Hsu; Lung Yueh Sun; Chu Ying Lou Chyr; Shun Yao Hsu; Lung Yueh Sun; Chu Ying Lou Chyr |
| 臺大學術典藏 |
2006 |
Effects of salt, phosphates, potassium sorbate and sodium erythorbate on qualities of emulsified meatball
|
Sun, Lung-Yueh;SHUN-YAO HSU;Hsu, Shun-Yao;Sun, L.-Y.;Hsu, S.Y.; Hsu, S.Y.; Sun, L.-Y.; Hsu, Shun-Yao |
| 臺大學術典藏 |
2003 |
Interaction effects of soybean oil, coconut oil, palm oil and simmering treatment on low fat emulsified meatballs
|
Hsu, S.Y.;Yu, S.H.; Hsu, S.Y.; Yu, S.H.; SHUN-YAO HSU |
