Showing 1 - 11 results of 11 for search 'Hou-pin Su', query time: 0.09s Refine Results
  1. 1
    The Design and Verification of a System Coprocessor IP Compatible with ARM922T Architecture
    by Hou-pin Su, 蘇侯斌
    Published 2007
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  2. 2
    Effect of Processing Treatment on Comjugated Linoleic Acid Content of Chicken Egg Yolk
    by En-Hau Lin, 林恩豪
    Published 2002
    Other Authors: “...Hou-Pin Su...”
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  3. 3
    Study on the Utilizations of Ova Yolks from Spent Laying Duck
    by Cheng-Hsing Chen, 陳正鑫
    Published 2007
    Other Authors: “...Hou-Pin Su...”
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  4. 4
    Study on the Manufacture of Fermented Egg Yolk Product and Its Physicochemical Changes
    by DanYan Lee, 李丹昂
    Published 2000
    Other Authors: “...Hou-Pin Su...”
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  5. 5
    A new process for preparing pidan without black spots on the shell and its quality
    by JrWei Chen, 陳志維
    Published 2000
    Other Authors: “...HouPin Su...”
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  6. 6
    Study on the quality improvement of marinated eggs
    by YuhChun Su, 蘇郁鈞
    Published 1999
    Other Authors: “...HouPin Su...”
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  7. 7
    Study on novel and functional Monascus-fermented cheese
    by Song-Wen Yeh, 葉頌溫
    Published 2008
    Other Authors: “...Hou-Pin Su...”
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  8. 8
    Factors Affecting Protease Activity of Ginger and Its Application in Milk Clotting Products
    by Yen-Yu Chen, 陳妍伃
    Published 2004
    Other Authors: “...Hou-Pin Su...”
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  9. 9
    Effect of supercritical carbon dioxide extraction of dried egg yolk at various pressures and temperatures on the composition and functional properties
    by Tsai, Wen Chyan, 蔡聞乾
    Published 1998
    Other Authors: “...Hou Pin, Su...”
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  10. 10
    Studies of Physicochemical Changes of Functional Chicken Egg During Storage and Development of Conjugated Linoleic Acid-Enriched Egg Products
    by Chiu, Hsiao- Chih, 邱筱芝
    Published 2001
    Other Authors: “...Hou-Pin Su...”
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  11. 11
    Effects of Additives and Heating Treatments on Thick Omelet Qualities
    by Tsai-Wei Kao, 高載維
    Published 2001
    Other Authors: “...Hou-Pin Su...”
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