DSpace CRIS
DSpace-CRIS consists of a data model describing objects of interest to Research and Development and a set of tools to manage the data. Standard DSpace is used to deal with publications and data sets, whereas DSpace-CRIS involves other CRIS entities: Researcher Pages, Projects, Organization Units and Second Level Dynamic Objects (single entities specialized by a profile, such as Journal, Prize, Event etc; because any profile can define its own set of properties and nested objects)
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Browsing by Author 賴滋漢
Showing results 3 to 22 of 37
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| Issue Date | Title | Author(s) | Text |
|---|---|---|---|
| - | Studies on manufacturing seasoning from defatted soy bean by enzyme and enzyme-HCI hydrolysis | ZHANG, MING-REN; 張明仁 | - |
| - | Studies on processing quality of cultured milkfish (Chanos chanos) muscle | 劉世詮; LIOU, SHYH-CHYUAN | - |
| - | Studies on the changes of quality of frozen dough sheet | 張献瑞 | - |
| - | 不同鹽度對Si-Raw發酵過程中一些微生物與化學特性之影響 | 許哲彰; Shue, Che-Chang | - |
| - | 中濕性調味魷魚絲之加工 | ZHANG, YUAN-ZHI; 張源誌 | - |
| - | 中間水分再製豆腐乳之製造研究 | Wei, Wan-Ying; 魏琬櫻 | - |
| - | 二氧化碳濃度及貯藏溫度對豬肉品質的影響 | CHEN, ZHAO-CHENG; 陳昭誠 | - |
| - | 以濕磨法研製高蛋白米粉及葡萄糖漿 | 練良知; Lian, Liang-Zhi | - |
| - | 以膨化糙米製造米酒之研究 | 王源禮; WANG, YUAN-LI | - |
| - | 以膨化糙米製造米酒之研究(1):膨化糙米的製備及其性質 | 賴滋漢; 王源禮 | |
| - | 以豆麥麴及蝦頭、雞頸為材料釀造調味料之研究 | 饒家麟; RAO, JUA-LIN | - |
| - | 以達紅外線萎凋茶菁之包種茶製造研究 | 張連發; ZHANG, LIAN-FA | - |
| - | 以魷魚試製調味料之研究 | 曾政鴻; ZENG, ZHENG-HONG | - |
| - | 低糖葡萄果凍製造條件及貯藏安定性之研究 | KE, WEN-GING; 柯文慶 | - |
| - | 冷水麵皮之冷凍方法及其品質變化之研究 | 張獻瑞; ZHANG, XIAN-RUI | - |
| - | 加熱誘發雞肉肉糊之凝膠與冗動凝蛋白之變性 | Liao, Shu-Jing; 廖述晶 | - |
| - | 加熱誘發雞肉肉糊之凝膠與肌動凝蛋白之變性 | 廖述昌; Liao, Shu Chang | - |
| - | 市售包裝調味豆乾製品之品質調查 | 柯文慶; 沈賜川; 賴滋漢 | |
| - | 新鮮豬肉液態氮冷凍的研究 | 賴滋漢; 柯文慶; 金安兒 | |
| - | 濃厚梅子汁之研製 | 柯文慶; 賴滋漢 |