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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 21-30 / 30 (共2頁)
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| 臺大學術典藏 |
2018-09-10T03:26:57Z |
the effect of selected processing variables on the quality of raw surimi
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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
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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
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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
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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
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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
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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
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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 |
顯示項目 21-30 / 30 (共2頁)
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