| 國立臺灣大學 |
1989-08 |
Effects of Cutting and Cooking Methods on the Shape Forming Properties of Cocktail Shrimp
|
許順堯; Lin, K. P.; Hsu, G. W.; Hsu, Shun-Yao; Lin, K. P.; Hsu, G. W. |
| 國立臺灣大學 |
1989-03 |
世界生物技術之發展與管理
|
許順堯; 蕭寧馨; 王果行; Hsu, Shun-Yao; Shaw, Ning-Sing; 王果行 |
| 國立臺灣大學 |
1989 |
Effects of Processing Conditions on the Shape-Forming Properties of Cocktail Shrimp
|
許順堯; Lin, K. P.; Hsu, G. S. W.; Hsu, Shun-Yao; Lin, K. P.; Hsu, G. S. W. |
| 國立臺灣大學 |
1989 |
Optimization of Surimi Processing Systems:Effect of Various Process Parameters
|
許順堯; Hsu, Shun-Yao |
| 國立臺灣大學 |
1989 |
Studies on the Process of Spun Protein Fiber Using Na-Alginate and Collagen
|
Lin, K. P.; 張鴻民; 許順堯; Lin, K. P.; Chang, Hung-Min; Hsu, Shun-Yao |
| 國立臺灣大學 |
1989 |
Effect of Glycerol and Cooking Methods on Water Activity of Pork Liver Products
|
許順堯; Hsu, P. C.; Hsu, Shun-Yao; Hsu, P. C. |
| 國立臺灣大學 |
1989 |
Effect of Processing Conditions on the Quality of Direct-Expanded Rice and Banana Extrudates
|
許順堯; Hsu, Shun-Yao |
| 臺大學術典藏 |
1989 |
Optimization of Surimi Processing Systems:Effect of Various Process Parameters
|
許順堯; Hsu, Shun-Yao; Hsu, Shun-Yao |
| 國立臺灣大學 |
1987 |
Effect of Glycerol and Cooking Methods on the Water Activity of Prok Liver
|
許順堯; Hsu, P. C.; Hsu, Shun-Yao; Hsu, P. C. |
| 臺大學術典藏 |
1987 |
Effect of Glycerol and Cooking Methods on the Water Activity of Prok Liver
|
許順堯;Hsu, P. C.; Hsu, Shun-Yao;Hsu, P. C.; 許順堯; Hsu, P. C.; Hsu, Shun-Yao; Hsu, P. C. |
| 國立臺灣大學 |
1985-05 |
利用Rhodococcus Equi No.23酵素分解蛋黃膽固醇之研究
|
游若萩; 許順堯; 巫峻陽; Yu, Roch-Chui; Hsu, Shun-Yao; 巫峻陽 |
| 國立臺灣大學 |
1985-05 |
利用Rhodococcus Equi No.23酵素分解蛋黃膽固醇之研究
|
游若萩; 許順堯; 巫峻陽; Yu, Roch-Chui; Hsu, Shun-Yao; 巫峻陽 |
| 國立臺灣大學 |
1984-01 |
Computer Aided Development of Whey Processing System
|
許順堯; Hsu, Shun-Yao |
| 臺大學術典藏 |
1984-01 |
Computer Aided Development of Whey Processing System
|
許順堯; Hsu, Shun-Yao; Hsu, Shun-Yao |
| 國立臺灣大學 |
1984 |
PPDPAK:Preliminary Process Development Package for Whey Processing Systems
|
許順堯; Okos, M. R.; Hsu, Shun-Yao; Okos, M. R. |
| 國立臺灣大學 |
1983 |
A Multi-Level Approach for Preliminary Process Development and a Demonstration on Developing Whey Processing Systems
|
許順堯; Okos, M. R.; Reklaitis, G. V.; Hsu, Shun-Yao; Okos, M. R.; Reklaitis, G. V. |
| 國立臺灣大學 |
1981 |
Flavor Volatiles of Scrambled Egg Products As Affected By Composition
|
許順堯; Chen, T. C.; Hsu, Shun-Yao; Chen, T. C. |
| 國立臺灣大學 |
1981 |
Quality Attributes of Whole Egg Albumen Mixtures Cooked by Different Methods
|
Chen, T. C.; 許順堯; Chen, T. C.; Hsu, Shun-Yao |
| 國立臺灣大學 |
1980-12 |
臺灣牡礪與文蛤之生菌數及大腸菌群數
|
王果行; 許順堯; 鄭森雄 |
| 國立臺灣大學 |
1980 |
Characteristics of Scrambled Egg Products When Prepared by Different Cooking Methods
|
Chen, T. C.; 許順堯; Chen, T. C.; Hsu, Shun-Yao |
| 國立臺灣大學 |
1980 |
臺灣牡蠣與文蛤之生菌數及大腸菌群數
|
王果行; 許順堯; 鄭森雄; 王果行; Hsu, Shun-Yao; 鄭森雄 |
| 國立臺灣大學 |
1979-06 |
Chemical Compositions of Taiwan's Oyster and Clams
|
Jeng, S. S; 許順堯; Wang, G. S.; Jeng, S. S; Hsu, Shun-Yao; Wang, G. S. |
| 國立臺灣大學 |
1979-06 |
The Occurrence and Seasonal Variations of Na, K, Ca, Mg and Heavy Metals in Taiwan's Oysters and Clams
|
許順堯; Wang, G. S.; Jeng, S. S.; Hsu, Shun-Yao; Wang, G. S.; Jeng, S. S. |
| 國立臺灣大學 |
1977-06 |
臺灣水產加工業實況:鹽醬品
|
許順堯; 王果行; 楊正義; Hsu, Shun-Yao; 王果行; 楊正義 |
| 國立臺灣大學 |
1976 |
Studies on the Chemical Compositions of Cultured Oysters and Clams in Taiwan
|
Jeng, S. S.; 許順堯; Jeng, S. S.; Hsu, Shun-Yao |
