| 臺大學術典藏 |
2018-09-10T06:57:19Z |
The Effect of Coconut Oil, Soybean Oil, Salt and Phosphates on the Quality of Simmered Lower-Fat Kung-wans
|
Yu, Shih-Sung;Hsu, Shun-Yao; Yu, Shih-Sung; Hsu, Shun-Yao; SHUN-YAO HSU |
| 臺大學術典藏 |
2018-09-10T05:17:52Z |
Effects of flow rate, temperature and salt concentration on chemical and physical properties of electrolyzed oxidizing water
|
Hsu, Shun-Yao; Hsu, Shun-Yao; SHUN-YAO 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
|
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
|
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 |
2018-09-10T04:29:01Z |
Effects of water flow rate, salt concentration and water temperature on efficiency of an electrolyzed oxidizing water generator
|
Hsu, Shun-Yao; Hsu, Shun-Yao; Hsu, Shun-Yao |
| 國立臺灣大學 |
2009-12 |
Antihypertensive effect of mung bean sprout extracts in spontaneously hypertensive rats.
|
Hsu, Guoo-Shyng; Wang Lu, Yi-Fa; Chang, Shu-Hwa; Hsu, Shun-Yao. |
| 國立臺灣大學 |
2008-12 |
Efficacies of chlorine dioxide, electrolyzed oxidizing water, hypochlorite soft acid water and sodium hypochlorite in reduction of bacteria on soybean sprouts.
|
Chyr, Chu-Ying Lou; Chen, Wei-Tang; Hsu, Shun-Yao |
| 國立臺灣大學 |
2008 |
Application of electrolyzed water in food industry
|
Huang, Yu-Ru; Hung, Yen-Con; Hsu, Shun-Yao; Huang, Yao-Wen; Hwang, Deng-Fwu |
| 國立臺灣大學 |
2008 |
The effect of coconut oil, soybean oil, salt and phosphates on the quality of simmered lower-fat kung-wans
|
Yu, Shih-Sung; Hsu, Shun-Yao |
| 國立臺灣大學 |
2007-12 |
Efficacies of electrolyzed oxidizing water, hypochlorite soft acid water and sodium hypochlorite in reduction of bacteria on mungbean sprouts.
|
Chyr, Chu-Ying Lou; Hsu, Guoo-Shyng Wang; Hsu, Ting-Wen; Chen, Wei-Tang; Hsu, Shun-Yao |
| 國立臺灣大學 |
2007 |
Efficacy of Chlorine Dioxide, Electrolyzed Oxidizing Water, Hypochlorite Soft Acid Water and Sodium Hypochlorite in Reduction of Bacteria on Soybean Sprouts
|
Lou Chyr, Chu Ying; Chen, Wei Tang; Hsu, Shun Yao |
| 臺大學術典藏 |
2007 |
Efficacy of Chlorine Dioxide, Electrolyzed Oxidizing Water, Hypochlorite Soft Acid Water and Sodium Hypochlorite in Reduction of Bacteria on Soybean Sprouts
|
Hsu, Shun Yao; Chen, Wei Tang; Lou Chyr, Chu Ying; Lou Chyr, Chu Ying; Chen, Wei Tang; Hsu, Shun Yao |
| 國立臺灣大學 |
2006 |
Effects of salt, phosphates, potassium sorbate and sodium erythorbate on qualities of emulsified meatball
|
Hsu, Shun-Yao; Sun, Lung-Yueh |
| 國立臺灣大學 |
2006 |
Comparisons on 10 non-meat protein fat substitutes for low-fat kung-wans
|
Hsu, Shun-Yao; Sun, Lung-Yueh |
| 臺大學術典藏 |
2006 |
Effects of salt, phosphates, potassium sorbate and sodium erythorbate on qualities of emulsified meatball
|
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 |
2005-08 |
Reaction products of sulfamethazine and sodium nitrite in swine muscle tissues.
|
Hsu, Shun-Yao; Hung, Lan-Hsin. |
| 國立臺灣大學 |
2005 |
Effects of flow rate, temperature and salt concentration on chemical and physical properties of electrolyzed oxidizing water
|
Hsu, Shun-Yao |
| 國立臺灣大學 |
2004-12 |
Effect of spraying on chemical properties and bactericidal efficacy of electrolysed oxidizing water.
|
Hsu, Shun-Yao; Kim, Chyes; Hung, Yen-Con.; Prussia, Stanley E. |
| 國立臺灣大學 |
2004-12 |
Effects of storage on chemical and physical properties of electrolyzed oxidizing water.
|
Hsu, Shun-Yao; Kao, Hsiao-Yuan. |
| 國立臺灣大學 |
2004 |
Effect of spraying on chemical properties and bactericidal efficacy of electrolysed oxidizing water
|
Hsu, Shun-Yao; Kim, Chyes; Hung, Yen-Con; Prussia, Stanley E. |
| 國立臺灣大學 |
2004 |
Effects of storage conditions on chemical and physical properties of electrolyzed oxidizing water
|
Hsu, Shun-Yao; Kao, Hsiao-Yuan |
| 國立臺灣大學 |
2003 |
Effects of water flow rate, salt concentration and water temperature on efficiency of an electrolyzed oxidizing water generator
|
Hsu, Shun-Yao |
| 國立臺灣大學 |
1995 |
利用Rhodococcus Equi No.23 酵素分解蛋黃膽固醇之研究
|
游若萩; 巫峻陽; 許順堯; Yu, Roch-Chui; 巫峻陽; Hsu, Shun-Yao |
| 國立臺灣大學 |
1994-08 |
Depletion of Pesticides Via Chicken Eggs
|
許順堯; Epstein, Robert L.; Chiou, Huei-Jen; 沈添富; Hsu, Shun-Yao; Epstein, Robert L.; Chiou, Huei-Jen; Shen, Tian-Fuh |
| 國立臺灣大學 |
1994-08 |
Influence of Cooking on Pesticides in Eggs
|
許順堯; Epstein, Robert L.; Chiou, H. J.; 沈添富; Hsu, Shun-Yao; Epstein, Robert L.; Chiou, H. J.; Shen, Tian-Fuh |
| 臺大學術典藏 |
1994-08 |
Depletion of Pesticides Via Chicken Eggs
|
許順堯;Epstein, Robert L.;Chiou, Huei-Jen;沈添富; Hsu, Shun-Yao;Epstein, Robert L.;Chiou, Huei-Jen;Shen, Tian-Fuh; 許順堯; Epstein, Robert L.; Chiou, Huei-Jen; 沈添富; Hsu, Shun-Yao; Epstein, Robert L.; Shen, Tian-Fuh |
| 臺大學術典藏 |
1994-08 |
Influence of Cooking on Pesticides in Eggs
|
許順堯;Epstein, Robert L.;Chiou, H. J.;沈添富; Hsu, Shun-Yao;Epstein, Robert L.;Chiou, H. J.;Shen, Tian-Fuh; Epstein, Robert L.; Chiou, H. J.; Shen, Tian-Fuh; 許順堯; Epstein, Robert L.; Chiou, H. J.; 沈添富; Hsu, Shun-Yao |
| 國立臺灣大學 |
1994-06 |
Processing Effects on Pesticide Residues in Swine Muscle Tissues
|
許順堯; Epstein, R. L.; Hsu, Shun-Yao; Epstein, R. L. |
| 臺大學術典藏 |
1994-06 |
Processing Effects on Pesticide Residues in Swine Muscle Tissues
|
許順堯;Epstein, R. L.; Hsu, Shun-Yao;Epstein, R. L.; 許順堯; Epstein, R. L.; Hsu, Shun-Yao; Epstein, R. L. |
| 國立臺灣大學 |
1994 |
Depletion of Pesticides Via Chicken Eggs
|
許順堯; Epstein, Robert L.; Chiou, Huei-Jen; 沈添富; Hsu, Shun-Yao; Epstein, Robert L.; Chiou, Huei-Jen; Shen, Tian-Fuh |
| 國立臺灣大學 |
1994 |
以Rhodococcus Equi No.23降低蛋黃粉膽固醇之研究
|
許順堯; Hsu, Shun-Yao |
| 國立臺灣大學 |
1994 |
Optimization of Surimi Processing System with a Central Composite Design Method
|
許順堯; Hsu, Shun-Yao |
| 國立臺灣大學 |
1993-05 |
Influence of Cooking/Processing on Levamisole Residues in Swine Muscle Tissues
|
許順堯; Hsu, Shun-Yao |
| 國立臺灣大學 |
1993-04 |
Processing Effects on the Color Qualities of Deep-Fried Rice Flakes
|
許順堯; 彭明月$Peng, Min-Yueh; Hsu, Shun-Yao; 彭明月$Peng, Min-Yueh |
| 國立臺灣大學 |
1993-04 |
Processing Effects on the Qualities of Texturized Egg Products Made of Fresh Egg White
|
許順堯; Hsu, Shun-Yao |
| 國立臺灣大學 |
1993-02 |
Processing Effects on the Textural Qualities of Deep-Fried Rice Flakes
|
許順堯; 彭明月$Peng, Min-Yueh; Hsu, Shun-Yao; 彭明月$Peng, Min-Yueh |
| 國立臺灣大學 |
1993-02 |
國內家禽加工過程中屠體生菌數的變化
|
陳存傑; 許順堯; 陳存傑; Hsu, Shun-Yao |
| 國立臺灣大學 |
1993 |
Influence of Cooking/Processing Conditions on Levamisole Residues in Swine Muscle Tissues
|
許順堯; Epstein, R. L.; Hsu, Shun-Yao; Epstein, R. L. |
| 國立臺灣大學 |
1993 |
Rhodococcus Equi No.23 中膽固醇氧化?吨恔C脂?犴 之生產條件研究
|
巫峻陽; 游若萩; 許順堯; 巫峻陽; Yu, Roch-Chui; Hsu, Shun-Yao |
| 國立臺灣大學 |
1993 |
肉中殘留藥物之安全性
|
許順堯; Hsu, Shun-Yao |
| 國立臺灣大學 |
1993 |
氯水在家禽屠體冷卻過程中殺菌效果的評估
|
陳存傑; 許順堯; 鄒屏芝; 陳存傑; Hsu, Shun-Yao; 鄒屏芝 |
| 國立臺灣大學 |
1993 |
豬肉中殘留之磺胺二甲嘧啶在加工中之變化
|
許順堯; 郭志宏; Hsu, Shun-Yao; 郭志宏 |
| 臺大學術典藏 |
1993 |
肉中殘留藥物之安全性
|
許順堯; Hsu, Shun-Yao; 許順堯 |
| 臺大學術典藏 |
1993 |
氯水在家禽屠體冷卻過程中殺菌效果的評估
|
陳存傑;許順堯;鄒屏芝; 陳存傑;Hsu, Shun-Yao;鄒屏芝; 陳存傑; 許順堯; 鄒屏芝; Hsu, Shun-Yao; 鄒屏芝 |
| 國立臺灣大學 |
1992-12 |
Processing Effects on the Qualities of Baked Rice Flake
|
許順堯; Hsu, Shun-Yao |
| 國立臺灣大學 |
1992-12 |
以明膠及褐藻酸鈉製備人造魚翅之研究
|
林金鵬; 許順堯; 林金鵬; Hsu, Shun-Yao |
| 國立臺灣大學 |
1992-09 |
The Microbiological Condition of Poultry Processing Operation in Taiwan
|
Chen, T. C.; 許順堯; Chen, T. C.; Hsu, Shun-Yao |
| 國立臺灣大學 |
1992-09 |
Changes of the Qualities of Scrambled Egg Products with Formula and Frozen Storage
|
許順堯; Hsu, Shun-Yao |
| 國立臺灣大學 |
1992-09 |
Processing Effects on the Qualities of Microwaved Rice Flakes
|
許順堯; Hsu, Shun-Yao |
| 臺大學術典藏 |
1992-09 |
The Microbiological Condition of Poultry Processing Operation in Taiwan
|
Chen, T. C.;許順堯; Chen, T. C.;Hsu, Shun-Yao; Chen, T. C.; 許順堯; Chen, T. C.; Hsu, Shun-Yao |
