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Issue DateTitleAuthor(s)Text
-Changes in gelatinization and rheological characteristics of japonica rice starch induced by pressure/heat combinationsTan, F.J.; 譚發瑞; Dai, W.T.; Hsu, K.C.-
-Comparison of carcass traits, physicochemical, histological and descriptive sensory characteristic of breast of different hybrids from Taiwan local chickensYuan-Ting Tai; 戴湲婷
-Design+and+Evaluation+of+Online+HACCP+System+for+Poultry+Slaughter+HouseWeng, Shi-Shun; 翁士舜; Wang, Bin-Yeong; Tang, Fa-Jui; Liu, Deng-Cheng; Roan, Shii-Wen ; 王斌永; 譚發瑞; 劉登城; 阮喜文 
-Effect of replacing pork backfat with yams (Dioscorea alata) on quality characteristics of Chinese sausageTan, F.J.; 譚發瑞; Liao, F.Y.; Jhan, Y.J.; Liu, D.C.; 劉登城-
-Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storageLiu, D.C.; 譚發瑞; Tsau, R.T.; Lin, Y.C.; Jan, S.S.; Tan, F.J.; 劉登城-
-Effects of addition of anka rice on the qualities of low-nitrite Chinese sausagesLiu, D.C.; 譚發瑞; Wu, S.W.; Tan, F.J.; 劉登城-
-Extraction of application of antioxidant components of garlic skin on meat productsMing-Yi Lin; 林明毅
-Influence of glucono-δ-lacton and citric acid on quality of Thai fermented sausage (Nham)Yi-Yun Li; 李宜筠
-Influence of sucrose and glucose levels and inoculation of Lactobacillus plantarum on quality of Isan sausage (Thai fermented sausage)Xing-Ying Li; 李星螢
-Influences of body conformation, feeding time, and feed type on carcass characteristics, meat quality and sensory evaluation of chickenHsin-Yi Chen; 陳欣怡
-Influences of different fermentation and ripening temperatures on enzyme activities, physicochemical and sensory properties of salted egg white sufu during processingWei-Ting Wang; 王韋庭
-Influences of storage temperature, washing, certification and formation of hairline cracks on quality of Taiwan retail shell egg during storageYu-Chi Liu; 劉瑀琪
-Molecular identification and relative abundance of microorganisms in douchi and salted egg white sufu during processingYu-Sheng Liao; 廖禹盛
-Synthesis and characterization of collagen/hyaluronan/chitosan composite sponges for potential biomedical applicationsLin, Y.C.; 譚發瑞; Tan, F.J.; Marra, K.G.; Jan, S.S.; Liu, D.C.; 劉登城-
-不同季節鴨蛋品質及浸漬方式對皮蛋品質影響之評估陳昱心; Chen, Yu-Hsin-
-不同性別及屠體重之台灣黑豬與LYD三品種豬其屠體與肉質特性及背最長肌脂肪酸之比較黃扶康-
-不同煉製方法及製程中添加大蒜對動物油脂品質及貯存安定性之探討林良昆; Lin, Liang-Kun-
-不同酶、超音波處理與水解條件對豬肝蛋白質水解物抗氧化特性之研究游慧娟; Hui-Chuan Yu
-利用物化分析、感官品評及統計方法評估畜禽肉品質之表現李東檠; Dong-Ching Li
-台灣土雞與洛島紅品系正逆雜交雞隻屠體與肉質特性之研究黃怡禎; Huang, Yi-Chen-