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Showing items 141-150 of 192 (20 Page(s) Totally)
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| 臺大學術典藏 |
2006 |
Effects of salt, phosphates, potassium sorbate and sodium erythorbate on qualities of emulsified meatball
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Sun, Lung-Yueh;SHUN-YAO HSU;Hsu, Shun-Yao;Sun, L.-Y.;Hsu, S.Y.; Hsu, S.Y.; Sun, L.-Y.; Hsu, Shun-Yao |
| 國立臺灣大學 |
2005-12 |
Effects of flow rate, temperature and salt concentration on chemical and physical properties of electrolyzed oxidizing water.
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Hsu, S.Y. |
| 國立臺灣大學 |
2003-12 |
Cooking effects on low fat Kung-wans formulated with plant oils.
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Hsu, S.Y.; Yu, S.H. |
| 國立臺灣大學 |
2003-12 |
Effects of water flow rate, salt concentration and water temperature on efficiency of an electrolyzed oxidizing water generator.
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Hsu, S.Y. |
| 國立臺灣大學 |
2003-12 |
Interaction effects of soybean oil, coconut oil, palm oil and simmering treatment on low fat emulsified meatballs.
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Hsu, S.Y.; Yu, S.H. |
| 國立臺灣大學 |
2003 |
Ammonium ion, ethylene, and abscisic acid in polyethylene glycol-treated rice leaves.
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Hsu S-Y; Hsu, YT; Kao, CH |
| 國立臺灣大學 |
2003 |
The protective effect of free radical scavengers and metal chelators on polyethylene glycol-treated rice leaves.
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Hsu S-Y; Kao, CH |
| 國立臺灣大學 |
2003 |
The Effect of Polyethylene Glycol on Proline Accumulation in Rice Leaves
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Hsu, S.Y.; Hsu, Y.T.; Kao, C.H. |
| 國立臺灣大學 |
2003 |
Interaction effects of soybean oil, coconut oil, palm oil and simmering treatment on low fat emulsified meatballs
|
Hsu, S.-Y.; Yu, S.-H. |
| 國立臺灣大學 |
2003 |
Cooking effects on low fat Kung-wans formulated with plant oils
|
Hsu, S.-Y.; Yu, S.-H. |
Showing items 141-150 of 192 (20 Page(s) Totally)
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