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"賴坤明 lai kung ming"???jsp.browse.items-by-author.description???
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| 中國醫藥大學 |
2010-04 |
A COMPARATIVE STUDY ON PHYSICAL PROPERTIES AND CHEMICAL INTERACTIONS OF GELS FROM TILAPIA MEAT PASTES INDUCED BY HEAT AND PRESSURE
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譚發瑞(Tan Fa-Jui); 賴坤明(Lai Kung-Ming); 徐國強(Hsu Kuo-Chiang)* |
| 中國醫藥大學 |
2010-04 |
Oil exudation and histological structures of duck egg yolks during brining
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賴坤明(Lai Kung-Ming); 鍾文鑫(Chung Wen-Hsin); 徐國強(Hsu Kuo-Chiang)* |
| 中國醫藥大學 |
2010-04 |
Changes in physicochemical properties of egg white and yolk proteins from duck shell eggs due to hydrostatic pressure treatment
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賴坤明(Lai, Kung-Ming); 莊媛淑(Chuang, Yuan-Shu); 周郁真(Chou, Yu-Chen); 許育珺(Hsu, Yu-Chun); 鄭郁琪(Cheng, Yu-Chi); 施純揚(Shi, Chuen-Yang); 紀欣怡(Chi, Hsin-Yi); 徐國強(Hsu Kuo-Chiang)* |
| 中國醫藥大學 |
2010-02 |
Effect of different high pressure treatments on shucking, biochemical, physical and sensory characteristics of oysters to elaborate a traditional Taiwanese oyster omelette
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徐國強(Hsu Kuo-Chiang); 黃至盛(Hwang Jyh-Sheng); 紀欣怡(Chi Hsin-Yi); 賴坤明(Lai Kung-Ming)* |
| 中國醫藥大學 |
2010-02 |
Comparative Study on Histological Structures of the Vitelline Membrane of Hen and Duck Egg Observed by Cryo-Scanning Electron Microscopy
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鍾文鑫(Chung Wen-Hsin); 賴坤明(Lai Kung-Ming); 徐國強(Hsu Kuo-Chiang)* |
| 中國醫藥大學 |
2010-01 |
High-Pressure Treatment for Shelf-Life Extension and Quality Improvement of Oysters Cooked in a Traditional Taiwanese Oyster Omelet
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賴坤明(Lai, Kung-Ming); 紀欣怡(Chi, Hsin-Yi); 徐國強(Hsu Kuo-Chiang)* |
| 中國醫藥大學 |
2009-05 |
Histological Structures of Native and Cooked Yolks from Duck Egg Observed by SEM and Cryo-SEM
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徐國強(Hsu Kuo-Chiang); 鍾文鑫(Chung Wen-Hsin); 賴坤明(Lai Kung-Ming)* |
| 中國醫藥大學 |
2007-12 |
Changes in textural and rheological properties of gels from tilapia muscle proteins induced by high pressure and setting
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黃至盛(Hwang, Jyh-Sheng); 賴坤明(Lai, Kung-Ming); 徐國強* |
Showing items 1-8 of 8 (1 Page(s) Totally)
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