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Showing items 71-95 of 192 (8 Page(s) Totally)
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| 臺大學術典藏 |
2018-09-10T07:29:35Z |
Effects of phosphate, water, fat and salt on qualities of low-fat emulsified meatball
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Hsu, S.Y.; Yu, S.H.; Hsu, S.Y.; Yu, S.H.; SHUN-YAO HSU |
| 臺大學術典藏 |
2018-09-10T07:29:35Z |
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.; Hsu, S.Y.; Chung, H.-Y.; SHUN-YAO HSU |
| 臺大學術典藏 |
2018-09-10T07:29:23Z |
Analysis of the proximity effect and the interface transparency with perpendicular current in Ni/Nb system
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Hsu, S.Y.; Lee, S.F.; SSU-YEN HUANG; Huang, S.Y.;Chiu, Y.C.;Liang, J.J.;Lin, L.K.;Tsai, T.C.;Hsu, S.Y.;Lee, S.F.; Huang, S.Y.; Chiu, Y.C.; Liang, J.J.; Lin, L.K.; Tsai, T.C. |
| 臺大學術典藏 |
2018-09-10T06:57:20Z |
Application of electrolyzed water in the food industry
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Huang, Y.-R.; Hung, Y.-C.; Hsu, S.-Y.; Huang, Y.-W.; Hwang, D.-F.; SHUN-YAO HSU; Huang, Y.-R.;Hung, Y.-C.;Hsu, S.-Y.;Huang, Y.-W.;Hwang, D.-F. |
| 臺大學術典藏 |
2018-09-10T06:57:14Z |
Dimensional crossover and flux pinning of decoupled Cu50Ni 50/Nb multilayers
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Huang, S.Y.; Liang, J.-J.; Tsai, T.C.; Lin, L.K.; Lin, M.S.; Hsu, S.Y.; Lee, S.F.; SSU-YEN HUANG |
| 臺大學術典藏 |
2018-09-10T06:24:14Z |
Interface resistance and transparency in ferromagnet/superconductor Co Nbx Ti1-x multilayers (x=1, 0.6, and 0.4)
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Huang, S.-Y.; Lee, S.F.; Hsu, S.Y.; Yao, Y.D.; SSU-YEN HUANG |
| 臺大學術典藏 |
2018-09-10T05:52:34Z |
Properties of superconductivity for decoupled ferromagnet/superconductor trilayers and multilayers in Fe/Nb system
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Huang, S.Y.;Lee, S.F.;Liang, J.-J.;Yu, C.Y.;You, K.L.;Chiang, T.W.;Hsu, S.Y.;Yao, Y.D.; Huang, S.Y.; Lee, S.F.; Liang, J.-J.; Yu, C.Y.; You, K.L.; Chiang, T.W.; Hsu, S.Y.; Yao, Y.D.; SSU-YEN HUANG |
| 臺大學術典藏 |
2018-09-10T05:52:34Z |
Analysis of diffusive interface resistance for measurements with perpendicular current in FeNb multilayers
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Huang, S.Y.;Lee, S.F.;Yu, C.Y.;Hsu, S.Y.;Yao, Y.D.; Huang, S.Y.; Lee, S.F.; Yu, C.Y.; Hsu, S.Y.; Yao, Y.D.; SSU-YEN HUANG |
| 臺大學術典藏 |
2018-09-10T05:23:54Z |
Intraocular pressure change after laser in situ keratomileusis (LASIK)
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Hsu, S.-Y.;Hsu, Y.-C.;Tsai, R.-K.;Lin, C.-P.; CHANG-PING LIN |
| 臺大學術典藏 |
2018-09-10T05:17:52Z |
Optimization of the surimi processing system with a central composite design method
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Hsu, S.Y.; Hsu, S.Y.; SHUN-YAO HSU |
| 臺大學術典藏 |
2018-09-10T04:56:41Z |
Application to reservoir operation rule-curves
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Hsu, S.Y.;Tung, C.P.;Chen, C.J.;Wang, C.F.; Hsu, S.Y.; Tung, C.P.; Chen, C.J.; Wang, C.F.; CHING-PIN TUNG |
| 臺大學術典藏 |
2018-09-10T04:55:38Z |
Application of simulated annealing to groundwater parameter zonation
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Tung, C.-P.;Chou, C.-C.;Hsu, S.-Y.;Hong, N.-M.;Li, J.-S.; Tung, C.-P.; Chou, C.-C.; Hsu, S.-Y.; Hong, N.-M.; Li, J.-S.; SHAO-YIU HSU; CHING-PIN TUNG |
| 臺大學術典藏 |
2018-09-10T04:55:38Z |
Application to reservoir operation rule-curves
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Hsu, S.Y.;Tung, C.P.;Chen, C.J.;Wang, C.F.; Hsu, S.Y.; Tung, C.P.; Chen, C.J.; Wang, C.F.; SHAO-YIU HSU |
| 臺大學術典藏 |
2018-09-10T04:49:08Z |
Effects of storage conditions on chemical and physical properties of electrolyzed oxidizing water
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Hsu, S.-Y.;Kao, H.-Y.; Hsu, S.-Y.; Kao, H.-Y.; Hsu, Shun-Yao |
| 臺大學術典藏 |
2018-09-10T04:49:08Z |
Effect of spraying on chemical properties and bactericidal efficacy of electrolysed oxidizing water
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Prussia, S.E.; Hsu, Shun-Yao; Hsu, S.-Y.;Kim, C.;Hung, Y.-C.;Prussia, S.E.; Hung, Y.-C.; Hsu, S.-Y.; Kim, C. |
| 臺大學術典藏 |
2018-09-10T04:43:30Z |
Effective ultrasonographic predictor for the diagnosis of acute lobar nephronia
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Cheng, C.-H.;Tsau, Y.-K.;Hsu, S.-Y.;Lee, T.-L.; YONG-KWEI TSAU |
| 臺大學術典藏 |
2018-09-10T04:33:53Z |
Application of the genetic algorithm for optimizing operation rules of the LiYuTan Reservoir in Taiwan
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Tung, C.-P.; Hsu, S.-Y.; Liu, C.-M.; Li, Jr.-S.; Tung, C.-P.; Hsu, S.-Y.; Liu, C.-M.; Li, Jr.-S.; CHING-PIN TUNG |
| 臺大學術典藏 |
2018-09-10T04:33:18Z |
Application of the genetic algorithm for optimizing operation rules of the LiYuTan Reservoir in Taiwan
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Tung, C.-P.; Hsu, S.-Y.; Liu, C.-M.; Li, Jr.-S.; Tung, C.-P.; Hsu, S.-Y.; Liu, C.-M.; Li, Jr.-S.; SHAO-YIU HSU |
| 臺大學術典藏 |
2018-09-10T04:29:01Z |
Cooking effects on low-fat Kung-wans formulated with plant oils
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Hsu, S.Y.;Yu, S.H.; Hsu, S.Y.; Yu, S.H.; SHUN-YAO HSU |
| 臺大學術典藏 |
2018-09-10T04:13:06Z |
Differences in bioavailability of fornixes in different head positions
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Hsu, S.-Y.;Lin, C.-P.; CHANG-PING LIN |
| 臺大學術典藏 |
2018-09-10T04:09:09Z |
Comparisons on 11 plant oil fat substitutes for low-fat Kung-wans
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Hsu, S.Y.;Yu, S.H.; Hsu, S.Y.; Yu, S.H.; SHUN-YAO HSU |
| 臺大學術典藏 |
2018-09-10T03:44:59Z |
Effects of κ-carrageenan, salt, phosphates and fat on qualities of low fat emulsified meatballs
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Hsu, S.Y.; Chung, H.-Y.; Hsu, S.Y.; Chung, H.-Y.; SHUN-YAO HSU |
| 臺大學術典藏 |
2018-09-10T03:26:57Z |
Interactions of konjac, agar, curdlan gum, κ-carrageenan and reheating treatment in emulsified meatballs
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Hsu, S.Y.; Chung, H.-Y.; Hsu, S.Y.; Chung, H.-Y.; SHUN-YAO HSU |
| 臺大學術典藏 |
2018-09-10T03:26:57Z |
Comparison 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.; Hsu, S.-Y.; Chung, H.-Y.; SHUN-YAO HSU |
| 臺大學術典藏 |
2018-09-10T03:26:57Z |
the effect of selected processing variables on the quality of raw surimi
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Hsu, S.Y.; Hsu, S.Y.; SHUN-YAO HSU |
Showing items 71-95 of 192 (8 Page(s) Totally)
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