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"hsu s y"的相关文件
显示项目 161-170 / 192 (共20页)
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| 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
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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.
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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.
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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.
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Hsu, S.Y.; Epstein, R.L. |
| 淡江大學 |
1996-01 |
Reduced-order sliding mode control with compensators for seismic response control
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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.
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Hsu, S.Y.; Tang, J.J.; Epstein, R.L.; Lee, K.S. |
显示项目 161-170 / 192 (共20页)
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