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Showing items 56-61 of 61 (2 Page(s) Totally)
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| 國立成功大學 |
2001-09 |
NMR and FT-IR investigation of spinel LiMn2O4 cathode prepared by the tartaric acid gel process
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Hon, Yi-Ming; Chung, H. Y.; Fung, Kuan-Zong; Hon, Min-Hsiung |
| 國立臺灣大學 |
2000-12 |
Comparisons of three cooking methods on qualities of low fat Kung-wans formulated with gum-hydrate fat substitutes.
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Hsu, S.Y.; Chung, H-Y. |
| 國立臺灣大學 |
2000-12 |
Interactions of Konjac, agar, curdlan gum, k-carrageenan and reheating treatment in emulsified meatballs.
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Hsu, S.Y.; Chung, H-Y. |
| 國立臺灣大學 |
1999-12 |
Comparisons of 13 edible gum-hydrate fat substitutes for low fat Kung-Wan (an emulsified meatball).
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Hsu, S.Y.; Chung, H-Y. |
| 國立臺灣大學 |
1999 |
Investigation on bacterial diseases of freshwater cultured fishes and the development of inactivated bacterins
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Ko, H. J.; Chen, C.; Chen, S. N.; Chung, H. Y.; Wang, J. T.; Chang, H. Y.; Huang, J. P.; Cheng, T. C. |
| 國立臺灣大學 |
1998-12 |
Effects of processing factors on qualities of emulsified meatball.
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Hsu, S.Y.; Chung, H-Y. |
Showing items 56-61 of 61 (2 Page(s) Totally)
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