|
English
|
正體中文
|
简体中文
|
总笔数 :0
|
|
造访人次 :
52831877
在线人数 :
672
教育部委托研究计画 计画执行:国立台湾大学图书馆
|
|
|
"hsu s y"的相关文件
显示项目 186-192 / 192 (共8页)
<< < 1 2 3 4 5 6 7 8
每页显示[10|25|50]项目
| 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 186-192 / 192 (共8页)
<< < 1 2 3 4 5 6 7 8
每页显示[10|25|50]项目
|
