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"shun yao hsu"的相关文件
显示项目 26-30 / 30 (共3页)
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| 臺大學術典藏 |
2007 |
Texture and Sensory Properties of Low-fat Emulsified Meatballs Formulated with Coconut oil and Soybean oil
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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
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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
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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
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Hsu, S.Y.;Yu, S.H.; Hsu, S.Y.; Yu, S.H.; SHUN-YAO HSU |
显示项目 26-30 / 30 (共3页)
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