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教育部委託研究計畫 計畫執行:國立臺灣大學圖書館
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"hsu s y"的相關文件
顯示項目 136-145 / 192 (共20頁)
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| 國立臺灣大學 |
2007-06 |
差別化關稅與政治獻金
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許淑?; 黃鴻; 林燕淑; Hsu, S.Y.; Hwang, H.; Lin, Y.S. |
| 國立臺灣科技大學 |
2007 |
Investigation of driver-controller interaction in vehicle rollover prevention
|
Chen L.-K.; Hsu S.-Y. |
| 國立臺灣大學 |
2007 |
Effects of coconut oil, soybean oil, salt and phosphates on texture and sensory attributes of low-fat emulsified meatballs
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Hsu, S.-Y.; Yu, S.-H.; Chyr Lou, Chu-Ying |
| 國立臺灣大學 |
2006-12 |
Effects of simmering on low fat emulsified meatballs formulated with non-meat proteins.
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Hsu, S.Y.; Sun, Lung-Yueh; Chyr Lou, Chu-Ying. |
| 國立臺灣科技大學 |
2006 |
Investigation of Driver-Controller Interaction in Vehicle Rollover Prevention
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Chen L.K. ; Hsu S.Y. |
| 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. |
顯示項目 136-145 / 192 (共20頁)
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