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"hsu s y"的相關文件
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| 國立臺灣大學 |
1995 |
Effects of cooking on pesticide residues in chicken eggs.
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Hsu, S.Y.; Epstein, R.L.; Chiou, Huei-Jen; Tian-Fuh Shen |
| 國立臺灣大學 |
1994-12 |
Processing effects on pesticide residues in swine muscle tissues.
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Hsu, S.Y.; Epstein, R.L. |
| 淡江大學 |
1994-11 |
A new dynamic approach for finding the contour of bi-level images
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Chow, Louis R.; 劉虎城; Liu, Hoo-cheng; Hsu, S. Y.; Wu, D. W. |
| 淡江大學 |
1994-08 |
Parametric Control of Seismic-Excited Structures
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Yang, J. N.; Wu, J. C.; Hsu, S. Y. |
| 國立臺灣大學 |
1994 |
Depletion of Pesticides Via Chicken Eggs
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Hsu, S. Y.; Epstein, Robert L.; Chiou, Huei-Jen; 沈添富; Hsu, S. Y.; Epstein, Robert L.; Chiou, Huei-Jen; Shen, Tian-Fuh |
| 國立臺灣大學 |
1994 |
Influence of Cooking on Pesticides in Eggs
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Hsu, S. Y.; Epstein, Robert L.; Chiou, H. J.; 沈添富; Hsu, S. Y.; Epstein, Robert L.; Chiou, H. J.; Shen, Tian-Fuh |
| 國立臺灣大學 |
1993-12 |
Influence of cooking/processing conditions on levamisole residues in swine muscle tissues. In Residues of Veterinary Drugs in Food""
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Hsu, S.Y.; Epstein, R.L. |
| 淡江大學 |
1993-05 |
A New Approach for the Generation of Circles
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Hsu, S. Y.; 趙榮耀; Chow, Louis R.; 劉虎城; Liu, H. C. |
| 淡江大學 |
1993-01 |
Two Efficient Global-Perspective Boundary Extracting Methods for Bilevel Images
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趙榮耀; Chow, Louis R.; Hsu, S. Y.; 劉虎城; Liu, Hoo-Cheng; Wu, D. W.; Hsieh, Wen-chin |
| 淡江大學 |
1991-06 |
A Prototype of An ICAI System -- Inferring Student Learning State with A Neural Network Approach
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趙榮耀; Chow, Louis R.; Hsu, S. Y.; Lin, Y. C. |
| 國立臺灣大學 |
1989-12 |
Optimization of surimi processing systems: effect of various process parameters.
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Hsu, S.Y. |
| 國立臺灣大學 |
1988-10 |
Some remarks on developing application programs in Visual
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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.
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Hsu, S.Y. |
| 國立臺灣大學 |
1984-12 |
PPDPAK: Preliminary process development package for whey processing systems.
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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.
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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""
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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.
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Hsu, S.Y. |
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