Showing 21 - 38 results of 38 for search 'Chun-Chin Kuo', query time: 0.07s Refine Results
  1. 21
    Effect of storage time and frying oil on cholesterol oxidation products(COPs) and chemical properties of pork meat
    by Kaai-Chai Lee, 李愷騏
    Published 1993
    Other Authors: “...Chun-Chin Kuo...”
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  2. 22
    Effect of Phosphate and Sorbitol on The Characteristics of Chinese Sausage
    by Li-Cheng YOUNG, 楊里娟
    Published 1993
    Other Authors: “...Chun-Chin Kuo...”
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  3. 23
    Studies on antioxidative activities of hydrolysates from duck egg yolk protein
    by Jing-Yi Huang, 黃敬義
    Published 2010
    Other Authors: “...Chun-Chin Kuo...”
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  4. 24
    Studies on Antioxidative Activities of Hydrolysates from Goose Egg Yolk Protein
    by Li-Jiuan, 吳麗娟
    Published 2010
    Other Authors: “...Chun-Chin Kuo...”
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  5. 25
    Effect of lactoferrin on lipid oxidation and microbial quality of Chinese sausages
    by Chun-Hui Chiu, 邱群惠
    Published 2004
    Other Authors: “...Chun-Chin Kuo...”
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  6. 26
    Effect of drying time and gamma-irradiation on microbial and chemical properties of Chinese sausages during storage at 10 ℃
    by Mei-Feng Zhong, 鐘美鳳
    Published 2004
    Other Authors: “...Chun-Chin Kuo...”
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  7. 27
    Effect of dietary soybean oil on conjugated linoleic acid, DHA and lipid oxidation of chilled lamb loin chops
    by Jhen-Min Su, 蘇真民
    Published 2007
    Other Authors: “...Chun-Chin Kuo...”
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  8. 28
    Effect of smoke and storage time on the quality of marinated chicken products.
    by Chung-Chyi Wang, 王中奇
    Published 1995
    Other Authors: “...Chun-Chin Kuo...”
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  9. 29
    Effect of aging and sodium lactate on the biochemical, micro- biological and physical properties of chicken breast meat
    by Wu-Tien Chow, 周武田
    Published 1995
    Other Authors: “...Chun-Chin Kuo...”
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  10. 30
    Effect of lactoperoxidase system with sodium thiocyanate or potassium iodide on microbial and chemical property of chilled ground pork
    by Chen-Hua Huang, 黃貞華
    Published 2005
    Other Authors: “...Chun-Chin Kuo...”
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  11. 31
    Effect of lactoperoxidase system containing sodium thiocyanate or potassium iodide on microbial, chemical and physical properties of pork loin chop
    by Szu-Yin Lin, 林思吟
    Published 2005
    Other Authors: “...Chun-Chin Kuo...”
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  12. 32
    Effect of lactoperoxidase system and lactoferrin on microbial and chemical properties of chilled ground pork
    by Wei-Chen Chuang, 莊瑋臻
    Published 2005
    Other Authors: “...Chun-Chin Kuo...”
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  13. 33
    Effect of blade tenderization, packaging and storage time on quality of breast meat of spent layer
    by Liu, Shuo-Yuen, 劉秀媛
    Published 1997
    Other Authors: “...Chun-Chin Kuo...”
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  14. 34
    Antioxidative and Antimicrobial Proteries of Maillard Reaction Products in Ground Pork
    by Liu, Chih-chun, 劉志俊
    Published 1997
    Other Authors: “...Chun-chin Kuo...”
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  15. 35
    Effect of end internal temperature on color, activity of pyruvate kinase, acid phosphatase and lactate dehydrogenase of cured and uncured pork
    by Anna Huang, 黃安娜
    Published 1999
    Other Authors: “...Chun-Chin Kuo...”
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  16. 36
    The chemical, physical and biochemical properties of surimi-like and kamaboko-like pork products as affected by sodium lactate and potassium chloride
    by Ya-Wei Cheng, 鄭雅瑋
    Published 1999
    Other Authors: “...Chun-Chin Kuo...”
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  17. 37
    Microbial and chemical properties of ground pork as affect by fat content and lactoferrin.
    by Wen-Fang Tasi, 蔡文芳
    Published 2007
    Other Authors: “...Chun-Chin Kuo,Ph.D....”
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  18. 38
    Exposure temperature and time for carbon monoxide pretreatment and packaging on microbial, chemical and physical properties of pork loin chops
    by Wei-Han Yang, 楊瑋涵
    Published 2007
    Other Authors: “...Chun-Chin Kuo, Ph. D....”
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