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臺灣機構典藏 TAIR >  依作者瀏覽

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機構 日期 題名 作者
國立臺灣海洋大學 2004 Chemical, physical and sensory changes of small abalone meat during cooking Tze-Kuei Chiou; Cyun-Yu TSAI; Huei-Ling LAN
國立臺灣海洋大學 2004 Biochemical changes in the abdominal muscle of mud crab Scylla serrata during storage Tze-Kuei Chiou; Jui‐Peng HUANG
國立臺灣海洋大學 2003-06 Chemical constituents in the abdominal muscle of cultured mud crab Scylla serrata in relation to seasonal variation and maturation Tze-Kuei CHIOU; Jui-Peng HUANG
國立臺灣海洋大學 2003-02 Enhancement of the expression of ice-nucleation activity of Pseudomonas fluorescens MACK-4 isolated from mackerel MEI-LING CHEN; TZE-KUEI CHIOU; CHING-YU TSAO; SHANN-TZONG JIANG
國立臺灣海洋大學 2003 Antioxidant activities of carnosine,anserine,some free amino acids and their combination Hui-Chun Wu; Chyuan-Yuan Shiau; Hua-Ming; Chen; Tze-Kuei Chiou
國立臺灣海洋大學 2003 Enhancement of the expression of ice-nucleation activity of from mackerel MEI-LING CHEN;Tze-Kuei Chiou;CHING-YU TSAO;Shann-Tzong Jiang
國立臺灣海洋大學 2002-08 Isolation of ice-nucleating active bacterium from mackerel and its properties MEI-LING CHEN;TZE-KUEI CHIOU;SHANN-TZONG JIANG
國立臺灣海洋大學 2002-04 Extractive component changes in the foot muscle of live small abalone during storage TZE-KUEI CHIOU;MENG-MEI LAI;HUEI-LING LAN;CHYUAN-YUAN SHIAU
國立臺灣海洋大學 2001-12 Changes in chemical constituents and physical indices during processing of dried‐seasoned squid Tze-Kuei Chiou;Hwong-Kwang Chang;Leah Lo;Huei-Ling Lan;Chyuan-Yuan Shiau
國立臺灣海洋大學 2001-08 Effect of met-myoglobin reductase on the color stability of blue fin tuna during refrigerated storage Tze-Kuei Chiou;Ching-Yung Pong;Fang-Pei Nieh;Shann-Tzong Jiang
國立臺灣海洋大學 2001-03 Effect of starvation on free histidine and amino acids in white muscle of milkfish Chanoschanos Chyuan-Yuan Shiau;Yu-Jane Pong;Tze-Kuei Chiou;Yun-Yuen Tin
國立臺灣海洋大學 2000-06 Purification and characterization of metmyoglobin reductase from ordinary muscle of blue-fin tuna Ching-Yung Pong;Tze-Kuei Chiou;Fang-Pei Nieh;Shann-Tzong Jiang
國立臺灣海洋大學 2000-04 Effect of polyethylene package on the metmyoglobin reductase activity and color of tuna muscle during low temperature storage CHING-YUNG PONG;TZE-KUEI CHIOU;MING-LANG HO;SHANN-TZONG JIANG
國立臺灣海洋大學 1998 Changes in Extractive Components in the Edible Meat of Hard Clam Meretrix lusoria during Storage at Different Temperatures Tze-Kuei Chiou; Jen-Fuei Lin; Chyuan-Yuan Shiau
國立臺灣海洋大學 1997 Effect of Growth on the Levels of Free Histidine and Amino Acids in White Muscle of Milkfish (Chanos chanos) Chyuan-Yuan Shiau;Yu-Jane Pong;Tze-Kuei Chiou;Tuu-jyi Chai
國立臺灣海洋大學 1997 Seasonal variations of free amino acids in the muscle and viscera of small abalone Haliotis diversicolor Deng-Fwu Hwang; Wen-Pin Liang; Chyuan-Yuan Shiau; Tze-Kuei Chiou; Sen-Shyong Jeng
國立臺灣海洋大學 1996 Free Amino Acids and Nucleotide-Related Compounds in Milkfish (Chanos chanos) Muscles and Viscera Chyuan-Yuan Shiau;Yu-Jane Pong;Tze-Kuei Chiou;Tuu-jyi Chai
國立臺灣海洋大學 1995-10 Nitrogen-Containing Taste Components of Oyster Wash Water and Changes in Quantities During Heat Concentration Chyuan-Yuan Shiau;Tuu-jyi Chai;Tze-Kuei Chiou

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