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教育部委託研究計畫 計畫執行:國立臺灣大學圖書館
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"shun yao hsu"的相關文件
顯示項目 11-20 / 30 (共3頁)
<< < 1 2 3 > >>
每頁顯示[10|25|50]項目
| 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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Hsu, S.-Y.; Chung, H.-Y.; Hsu, S.-Y.; Chung, H.-Y.; SHUN-YAO HSU |
顯示項目 11-20 / 30 (共3頁)
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每頁顯示[10|25|50]項目
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