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"yu s h"的相關文件
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| 大葉大學 |
2008-06 |
Application of an Electrooxidation Treatment to Industrial Paper Mill Effluents in Lab
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Perng, Yuan-Shing;Wang, I.C.;Yu, S.H.;Lin, F.Y. |
| 國立臺灣大學 |
2007-12 |
Effects of coconut oil, soybean oil, salt and phosphates on qualities of low-fat emulsified meatballs.
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Hsu, S.Y.; Yu, S.H; Chyr Lou, Chu-Ying. |
| 大葉大學 |
2007-09 |
Treatment of a Specialty Paper Mill Wastewater Using a Pilot-scale Pulsed Electrocoagulation Unit
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Perng, Y.S.;Wang, I.C.;Yu, S.H.;Hsieh, Y.C.;Chen, P.R.;Chi, H.Y. |
| 國立臺灣大學 |
2007 |
Optical and structural properties of vertically stacked and electronically coupled quantum dots in InAs/GaAs multilayer structures
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Wang, J. S.; Yu, S. H.; Lin, Y. R.; Lin, H. H.; Yang, C. S.; Chen, T. T.; Chen, Y. F.; Shu, G. W.; Shen, J. L.; Hsiao, R. S.; Chen, J. F.; Chi, J. Y. |
| 國立臺灣大學 |
2007 |
Effects of coconut oil, soybean oil, salt and phosphates on texture and sensory attributes of low-fat emulsified meatballs
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Hsu, S.-Y.; Yu, S.-H.; Chyr Lou, Chu-Ying |
| 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)
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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.
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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.
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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
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Hsu, S.-Y.; Yu, S.-H. |
| 國立臺灣大學 |
2003 |
Cooking effects on low fat Kung-wans formulated with plant oils
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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
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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.
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Hsu, S.Y.; Yu, S.H. |
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