| 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 |
| 國立臺灣大學 |
1992-06 |
Processing Effects on the Qualities of Texturized Egg Products
|
許順堯; Hsu, Shun-Yao |
| 國立臺灣大學 |
1992 |
利用Rhodococcus Equi No.23分解蛋黃膽固醇之探討
|
許順堯; Hsu, Shun-Yao |
| 國立臺灣大學 |
1991-08 |
Development of a Texturized Egg Product and the Effects of Some Processing Variables on Its Quality
|
許順堯; Hsu, Shun-Yao |
| 臺大學術典藏 |
1991-08 |
Development of a Texturized Egg Product and the Effects of Some Processing Variables on Its Quality
|
許順堯; Hsu, Shun-Yao; Hsu, Shun-Yao |
| 國立臺灣大學 |
1991-03 |
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 |
1990-09 |
豬皮膠原蛋白與褐藻酸鈉在蛋白質紡絲纖維加工上之利用
|
林金鵬; 張鴻民; 許順堯; 林金鵬; Chang, Hung-Min; Hsu, Shun-Yao |
| 國立臺灣大學 |
1990-08 |
Effect of Frozen Storage and Other Processing Factors on the Quality of Surimi
|
許順堯; Hsu, Shun-Yao |
| 臺大學術典藏 |
1990-08 |
Effect of Frozen Storage and Other Processing Factors on the Quality of Surimi
|
許順堯; Hsu, Shun-Yao; Hsu, Shun-Yao |
| 國立臺灣大學 |
1990 |
冷凍魚漿加工流程最佳化之研究
|
許順堯; Hsu, Shun-Yao |
| 國立臺灣大學 |
1990 |
明膠紡絲纖維耐熱性之探討
|
林金鵬; 張鴻民; 許順堯; 林金鵬; Chang, Hung-Min; Hsu, Shun-Yao |
| 國立臺灣大學 |
1990 |
應用明膠及褐藻酸鈉製備蛋白質紡絲纖維之研究
|
林金鵬; 張鴻民; 許順堯; 林金鵬; Chang, Hung-Min; Hsu, Shun-Yao |
| 國立臺灣大學 |
1990 |
The Effect of Selected Processing Variables on the Quality of Raw Surimi
|
許順堯; Hsu, Shun-Yao |
| 臺大學術典藏 |
1990 |
The Effect of Selected Processing Variables on the Quality of Raw Surimi
|
許順堯; Hsu, Shun-Yao; Hsu, Shun-Yao |
| 國立臺灣大學 |
1989-08 |
Effects of Cutting and Cooking Methods on the Shape Forming Properties of Cocktail Shrimp
|
許順堯; Lin, K. P.; Hsu, G. W.; Hsu, Shun-Yao; Lin, K. P.; Hsu, G. W. |
| 國立臺灣大學 |
1989-03 |
世界生物技術之發展與管理
|
許順堯; 蕭寧馨; 王果行; Hsu, Shun-Yao; Shaw, Ning-Sing; 王果行 |
| 國立臺灣大學 |
1989 |
Effects of Processing Conditions on the Shape-Forming Properties of Cocktail Shrimp
|
許順堯; Lin, K. P.; Hsu, G. S. W.; Hsu, Shun-Yao; Lin, K. P.; Hsu, G. S. W. |
| 國立臺灣大學 |
1989 |
Optimization of Surimi Processing Systems:Effect of Various Process Parameters
|
許順堯; Hsu, Shun-Yao |
| 國立臺灣大學 |
1989 |
Studies on the Process of Spun Protein Fiber Using Na-Alginate and Collagen
|
Lin, K. P.; 張鴻民; 許順堯; Lin, K. P.; Chang, Hung-Min; Hsu, Shun-Yao |
| 國立臺灣大學 |
1989 |
Effect of Glycerol and Cooking Methods on Water Activity of Pork Liver Products
|
許順堯; Hsu, P. C.; Hsu, Shun-Yao; Hsu, P. C. |
| 國立臺灣大學 |
1989 |
Effect of Processing Conditions on the Quality of Direct-Expanded Rice and Banana Extrudates
|
許順堯; Hsu, Shun-Yao |
