臺灣學術機構典藏系統 (Taiwan Academic Institutional Repository, TAIR)

关于TAIR
	计画说明

浏览
	典藏机构
	作者
	题名
	日期
	统计图表
	机构即时统计
	学术趋势

消息
	2019臺灣學術機構典藏研討會
	機構典藏系統RC7版本已發佈

著作权
	出版社及期刊政策查询
	TAIR著作权会议记录

相关连结
	機構典藏計畫網站
	ROAR
	OpenDOAR
	SHERPA
	OAIster
	JAIRO
	Ira
	DSPACE
	RWWR
	臺大學術典藏NTU Scholars

"hsu s y"的相关文件

回到依作者浏览
依题名排序	依日期排序

显示项目 151-192 / 192 (共4页)
<< < 1 2 3 4
每页显示[10|25|50]项目

机构	日期	题名	作者
臺大學術典藏	2003	Interaction effects of soybean oil, coconut oil, palm oil and simmering treatment on low fat emulsified meatballs	Hsu, S.Y.;Yu, S.H.; Hsu, S.Y.; Yu, S.H.; SHUN-YAO HSU
國立臺灣大學	2002-12	Comparisons on 11 plant oil fat substitutes for low-fat Kung-Wans.	Hsu, S.Y.; Yu, S.H.
國立彰化師範大學	2002	Contact-fabrication and Electrical Transport Measurements on Carbon Nanotubes	Ye, T. M. ; Horng, Lance; Wu, J. C. ; Hsu, S. Y. ; Young, C. J.
國立彰化師範大學	2002	Contact-fabrication and Electrical Transport Measurements on Carbon Nanotubes	Ye, T. M. ; Horng, Lance; Wu, Jong-Ching; Hsu, S. Y. ; Yang, T. J.
國立臺灣大學	2000-12	Comparisons of three cooking methods on qualities of low fat Kung-wans formulated with gum-hydrate fat substitutes.	Hsu, S.Y.; Chung, H-Y.
國立臺灣大學	2000-12	Interactions of Konjac, agar, curdlan gum, k-carrageenan and reheating treatment in emulsified meatballs.	Hsu, S.Y.; Chung, H-Y.
淡江大學	2000-05	On the Hole Effect of Image Rotation Algorithms	Liu, H. C.; Hsu, S. Y.; Chen, M. H.; Wang, Y. F.; Kuo, T. F.; Chien, C.
淡江大學	1999-12-14	An elaborate spiral model for developing multimedia computer based instruction systems	Hsu, S. Y.; 劉虎城; Liu, H. C.; Chen, M. H.; Yang, T. H.
國立臺灣大學	1999-12	Comparisons of 13 edible gum-hydrate fat substitutes for low fat Kung-Wan (an emulsified meatball).	Hsu, S.Y.; Chung, H-Y.
國立臺灣大學	1999-12	Effects of phosphate, water, fat and salt on qualities of low-fat emulsified meatball.	Hsu, S.Y; Yu, S.H.
國立臺灣大學	1998-12	Effects of food additives on the residual sulfamethazine level in pork processing.	Hsu, S.Y.
國立臺灣大學	1998-12	Effects of major ingredients on qualities of a low-fat emulsified meatball. In “Meat consumption and culture.	Hsu, S.Y.; Yu, S.H.
國立臺灣大學	1998-12	Effects of processing factors on qualities of emulsified meatball.	Hsu, S.Y.; Chung, H-Y.
國立臺灣大學	1997-12	Effects of cooking and processing on oxytetracycline residues in chicken bones and muscle tissues.	Hsu, S.Y.
淡江大學	1997-11	Sliding mode control with compensator for wind and seismic response control	Yang, J. N.; 吳重成; Wu, Jong-cheng; Agrawal, A. K.; Hsu, S. Y.
國立臺灣大學	1997-10	Risk assessment on the importation of chilled or frozen beef from Argentina.	Chou, C.C.; Yang, P.C.; Hsu, S.Y.; Yen, C.C.; Dong, H.; Chu, R.M.; Fuh, T.H.
國立臺灣大學	1996-12	Influence of processing methods on chlortetracycline residues in chicken eggs.	Hsu, S.Y.; Epstein, R.L.
國立臺灣大學	1996-12	Influence of processing methods on chlortetracycline residues in chicken muscle tissue.	Hsu, S.Y.; Epstein, R.L.
淡江大學	1996-01	Reduced-order sliding mode control with compensators for seismic response control	Yang, J. N.; Wu, Jong-cheng; Agrawal, A. K.; Hsu, S. Y.
國立臺灣大學	1995-12	Cooking effects on chloramphenicol residues in swine muscle tissue.	Hsu, S.Y.; Tang, J.J.; Epstein, R.L.; Lee, K.S.
國立臺灣大學	1995-12	Depletion of pesticides through chicken eggs.	Hsu, S.Y.; Epstein, R.L.; Chiou, Huei-jen ,Shen, Tian-fuh.
國立臺灣大學	1995-12	Effects of cooking on pesticide residues in chicken eggs.	Hsu, S.Y.; Epstein, R.L.; Chiou, Huei-jen; Shen, Tian-fuh.
國立臺灣大學	1995-12	Optimization of surimi processing system with a central composite design method.	Hsu, S.Y.
國立臺灣大學	1995-12	Processing effects on sulfamethazine residue in swine muscle tissue.	Hsu, S.Y.; Kuo, C.H.
國立臺灣大學	1995	Depletion of pesticides through chicken eggs.	Hsu, S.Y.; Epstein, R.L.; Chiou, Huei-Jen; Shen, Tian-fuh Shen
國立臺灣大學	1995	Effects of cooking on pesticide residues in chicken eggs.	Hsu, S.Y.; Epstein, R.L.; Chiou, Huei-Jen; Tian-Fuh Shen
國立臺灣大學	1994-12	Processing effects on pesticide residues in swine muscle tissues.	Hsu, S.Y.; Epstein, R.L.
淡江大學	1994-11	A new dynamic approach for finding the contour of bi-level images	Chow, Louis R.; 劉虎城; Liu, Hoo-cheng; Hsu, S. Y.; Wu, D. W.
淡江大學	1994-08	Parametric Control of Seismic-Excited Structures	Yang, J. N.; Wu, J. C.; Hsu, S. Y.
國立臺灣大學	1994	Depletion of Pesticides Via Chicken Eggs	Hsu, S. Y.; Epstein, Robert L.; Chiou, Huei-Jen; 沈添富; Hsu, S. Y.; Epstein, Robert L.; Chiou, Huei-Jen; Shen, Tian-Fuh
國立臺灣大學	1994	Influence of Cooking on Pesticides in Eggs	Hsu, S. Y.; Epstein, Robert L.; Chiou, H. J.; 沈添富; Hsu, S. Y.; Epstein, Robert L.; Chiou, H. J.; Shen, Tian-Fuh
國立臺灣大學	1993-12	Influence of cooking/processing conditions on levamisole residues in swine muscle tissues. In Residues of Veterinary Drugs in Food""	Hsu, S.Y.; Epstein, R.L.
淡江大學	1993-05	A New Approach for the Generation of Circles	Hsu, S. Y.; 趙榮耀; Chow, Louis R.; 劉虎城; Liu, H. C.
淡江大學	1993-01	Two Efficient Global-Perspective Boundary Extracting Methods for Bilevel Images	趙榮耀; Chow, Louis R.; Hsu, S. Y.; 劉虎城; Liu, Hoo-Cheng; Wu, D. W.; Hsieh, Wen-chin
淡江大學	1991-06	A Prototype of An ICAI System -- Inferring Student Learning State with A Neural Network Approach	趙榮耀; Chow, Louis R.; Hsu, S. Y.; Lin, Y. C.
國立臺灣大學	1989-12	Optimization of surimi processing systems: effect of various process parameters.	Hsu, S.Y.
國立臺灣大學	1988-10	Some remarks on developing application programs in Visual	Cheng, K.Y.; Hwu, M.S.; Hsu, S.Y.
國立臺灣大學	1984-12	A multilevel approach for preliminary process development and demonstration on developing whey processing systems.	Hsu, S.Y.
國立臺灣大學	1984-12	PPDPAK: Preliminary process development package for whey processing systems.	Hsu, S.Y.; Okos, M.R.
國立臺灣大學	1983-12	A multi-level approach for preliminary process development and a demonstration on developing whey-processing systems.	Hsu, S.Y.; M.R. Okos , G.V. Reklaitis.
國立臺灣大學	1981-12	Flavor volatile of scrambled egg products as affected by composition. In Quality of Eggs""	Hsu, S.Y.; Chen, T.C.
國立臺灣大學	1980-12	Flavor volatile of scrambled egg products as affected by cooking methods and compositions.	Hsu, S.Y.

显示项目 151-192 / 192 (共4页)
<< < 1 2 3 4
每页显示[10|25|50]项目

	English \| 正體中文 \| 简体中文 \| 总笔数 :0
	造访人次 : 52831347 在线人数 : 666 教育部委托研究计画计画执行:国立台湾大学图书馆