|
English
|
正體中文
|
简体中文
|
Total items :0
|
|
Visitors :
52810132
Online Users :
789
Project Commissioned by the Ministry of Education
Project Executed by National Taiwan University Library
|
|
|
|
Taiwan Academic Institutional Repository >
Browse by Author
|
"yu s h"
Showing items 71-75 of 75 (3 Page(s) Totally)
<< < 1 2 3
View [10|25|50] records per page
| 國立臺灣大學 |
2003 |
Cooking effects on low fat Kung-wans formulated with plant oils
|
Hsu, S.-Y.; Yu, S.-H. |
| 臺大學術典藏 |
2003 |
Interaction effects of soybean oil, coconut oil, palm oil and simmering treatment on low fat emulsified meatballs
|
Hsu, S.Y.;Yu, S.H.; Hsu, S.Y.; Yu, S.H.; SHUN-YAO HSU |
| 國立臺灣大學 |
2002-12 |
Comparisons on 11 plant oil fat substitutes for low-fat Kung-Wans.
|
Hsu, S.Y.; Yu, S.H. |
| 國立臺灣大學 |
1999-12 |
Effects of phosphate, water, fat and salt on qualities of low-fat emulsified meatball.
|
Hsu, S.Y; Yu, S.H. |
| 國立臺灣大學 |
1998-12 |
Effects of major ingredients on qualities of a low-fat emulsified meatball. In “Meat consumption and culture.
|
Hsu, S.Y.; Yu, S.H. |
Showing items 71-75 of 75 (3 Page(s) Totally)
<< < 1 2 3
View [10|25|50] records per page
|
