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机构 日期 题名 作者
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

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