English  |  正體中文  |  简体中文  |  0  
???header.visitor??? :  51930811    ???header.onlineuser??? :  1070
???header.sponsordeclaration???
 
臺灣學術機構典藏系統 (Taiwan Academic Institutional Repository, TAIR)
???ui.leftmenu.abouttair???

???ui.leftmenu.bartitle???

???index.news???

???ui.leftmenu.copyrighttitle???

???ui.leftmenu.link???

"shun yao hsu"???jsp.browse.items-by-author.description???

???jsp.browse.items-by-author.back???
???jsp.browse.items-by-author.order1??? ???jsp.browse.items-by-author.order2???

Showing items 21-30 of 30  (3 Page(s) Totally)
<< < 1 2 3 
View [10|25|50] records per page

Institution Date Title Author
臺大學術典藏 2018-09-10T03:26:57Z the effect of selected processing variables on the quality of raw surimi 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 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 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 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 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 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 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 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 Hsu, S.Y.;Yu, S.H.; Hsu, S.Y.; Yu, S.H.; SHUN-YAO HSU

Showing items 21-30 of 30  (3 Page(s) Totally)
<< < 1 2 3 
View [10|25|50] records per page