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Showing items 141-165 of 192 (8 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
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Hsu, S.-Y.; Yu, S.-H. |
| 國立臺灣大學 |
2003 |
Cooking effects on low fat Kung-wans formulated with plant oils
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Hsu, S.-Y.; Yu, S.-H. |
| 臺大學術典藏 |
2003 |
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.; 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.
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Hsu, S.Y.; Yu, S.H. |
| 國立彰化師範大學 |
2002 |
Contact-fabrication and Electrical Transport Measurements on Carbon Nanotubes
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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
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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.
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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.
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Hsu, S.Y.; Chung, H-Y. |
| 淡江大學 |
2000-05 |
On the Hole Effect of Image Rotation Algorithms
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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
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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).
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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.
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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.
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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.
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Hsu, S.Y.; Yu, S.H. |
| 國立臺灣大學 |
1998-12 |
Effects of processing factors on qualities of emulsified meatball.
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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.
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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. |
Showing items 141-165 of 192 (8 Page(s) Totally)
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