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"yu s h"的相关文件
显示项目 66-75 / 75 (共8页)
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| 國立臺灣大學 |
2007 |
Carbon Dioxide Fixation with Microalgae Isolated in Taiwan
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Chang, E. H.; Yu, S. H.; Hong, Y. Y.; Lan, C. R.; Wei, C. B.; Yang, S. S. |
| 實踐大學 |
2004 |
Studies on the antioxidant activity of extracts of a Taiwanese musculoskeletal herb, milk-fig-tree (Ficus erecta Thumb, var. beecheyana King)
|
Kuo, C.F.;Yu, S.H. |
| 國立臺灣大學 |
2003-12 |
Cooking effects on low fat Kung-wans formulated with plant oils.
|
Hsu, S.Y.; Yu, S.H. |
| 國立臺灣大學 |
2003-12 |
Interaction effects of soybean oil, coconut oil, palm oil and simmering treatment on low fat emulsified meatballs.
|
Hsu, S.Y.; Yu, S.H. |
| 國立臺灣大學 |
2003 |
Interaction effects of soybean oil, coconut oil, palm oil and simmering treatment on low fat emulsified meatballs
|
Hsu, S.-Y.; Yu, S.-H. |
| 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.
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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.
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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. |
显示项目 66-75 / 75 (共8页)
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