|
English
|
正體中文
|
简体中文
|
總筆數 :0
|
|
造訪人次 :
51970548
線上人數 :
922
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 26-30 / 30 (共2頁)
<< < 1 2
每頁顯示[10|25|50]項目
| 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 |
顯示項目 26-30 / 30 (共2頁)
<< < 1 2
每頁顯示[10|25|50]項目
|
