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"hsu s y"
Showing items 156-165 of 192 (20 Page(s) Totally)
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| 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 156-165 of 192 (20 Page(s) Totally)
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