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Showing items 1-5 of 5 (1 Page(s) Totally)
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| 國立臺灣大學 |
2005-05 |
Effects of Processing Conditions on the Quality of Vacuum-Fried Carrot Chips
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Shyu, Shyi-Liang; Hau, Lung-Bin; Hwang, Lucy Sun |
| 國立臺灣大學 |
2005 |
Effects of processing conditions on the quality of vacuum-fried carrot chips
|
Shyu, Shyi-Liang; Hau, Lung-Bin; Hwang, Lucy Sun |
| 國立臺灣大學 |
1999 |
Effect of Vacuum Frying Temperature on the Chemical Components of Fried Carrot Chips
|
Shyu, Shyi-Liang; Hau, Lung-Bin; Hwang, Lucy Sun |
| 國立臺灣大學 |
1998 |
Effect of Vacuum Frying on the Oxidative Stability of Oils
|
Shyu, Shyi-Liang; Hau, Lung-Bin; Hwang, Lucy Sun |
| 國立臺灣大學 |
1998 |
Influence of Vacuum Frying Time on the Chemical Constituents of Fried Carrot Chips
|
Shyu, Shyi-Liang; Hau, Lung-Bin; Hwang, Lucy Sun |
Showing items 1-5 of 5 (1 Page(s) Totally)
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