|
English
|
正體中文
|
简体中文
|
總筆數 :0
|
|
造訪人次 :
51937082
線上人數 :
880
教育部委託研究計畫 計畫執行:國立臺灣大學圖書館
|
|
|
"shun yao hsu"的相關文件
顯示項目 1-10 / 30 (共3頁)
1 2 3 > >>
每頁顯示[10|25|50]項目
| 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 |
顯示項目 1-10 / 30 (共3頁)
1 2 3 > >>
每頁顯示[10|25|50]項目
|
