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"kuo chun chin"
Showing items 21-24 of 24 (1 Page(s) Totally)
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| 東海大學 |
2000-10-00 |
Lipid Oxidation of Ground Pork during Storage as Affected by Maillard Reaction Products from Wheat Protein Hydrolysate and Sugars
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郭俊欽；劉志俊; Kuo, Chun-chin ; Liu, Chih-chun |
| 東海大學 |
1999-10-00 |
包裝及貯藏時間對叉燒肉微生物及化學特性之影響
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黃安娜；郭俊欽; Huang, Anna ; Kuo, Chun-chin |
| 東海大學 |
1998-07-00 |
燻煙液、乳酸鈉及包裝對煮熟豬肋小排氧化酸敗值及風味之影響
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黃素卿；郭俊欽; Huang, Su-ching ; Kuo, Chun-chin |
| 東海大學 |
1998-07-00 |
中式醃漬肉品中亞硝基化合物(N-nitroso Compound)之研究
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陳韻旨；蔡正宗；郭俊欽；紀學斌; Chen, Yun-chih ; Tsai, Tsun-chung ; Kuo, Chun-chin ; Chi, Suey-ping |
Showing items 21-24 of 24 (1 Page(s) Totally)
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