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"su h p"
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| 國立臺灣大學 |
2006 |
Schizochytrium limacinum SR-21 as a source of docosahexaenoic acid: Optimal growth and use as dietary supplement for laying hens
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Chin, H. J.; Shen, T. F.; Su, H. P.; Ding, S. T. |
| 國立臺灣大學 |
2001 |
Studies on the processing properties and interactions between porcine blood proteins and waxy rice starch during making porcine blood cake.
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Lin, C. W.; Yang, J. H.; Su, H. P.; Chen, H. L.; Huang, C. C. |
| 國立臺灣大學 |
1998 |
Characterization of yeast cultures for a flavoring agent in a yogurt-type product.
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Chen, H. L.; Su, H. P.; Lin, C. W. |
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