公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
---|---|---|---|---|---|---|
2006 | Effects of Simmering on Low Fat Emulsified Meatballs Formulated with Non-Meat Proteins Taiwanese | Shun Yao Hsu ; Lung Yueh Sun; Chu Ying Lou Chyr | Taiwanese Journal of Agricultural Chemistry and Food Science | |||
2007 | Efficacies of Electrolyzed Oxidizing Water, Hypochlorite Soft Acid Water and Sodium Hypochlorite in Reduction of Bacteria on Mungbean Sprouts | Chu Ying Lou Chyr; Guoo Shyng Wang Hsu; Ting Wen Hsu; Wei Tang Chen; Shun Yao Hsu | Journal Biomass Energy Society of China | |||
2007 | Texture and Sensory Properties of Low-fat Emulsified Meatballs Formulated with Coconut oil and Soybean oil | Shun Yao Hsu ; Shih Sung Yu; Chu Ying Lou Chyr | Taiwan Taiwanese Journal of Agricultural Chemistry and Food Science |