Browsing by Author Tseng, T.F.
Showing results 1 to 6 of 6
|-||Comparison of the transglutaminase activity, rheological properties and microstructure of pig and poultry blood||Tseng, T.F.; 劉登城; Chen, M.T.; Liu, D.C.||-|
|-||Consumer choice of pork chops in Taiwan||Chen, M.T.; 阮喜文 ; Guo, H.L.; Tseng, T.F.; Roan, S.W.; Ngapo, T.M.||-|
|-||Dispersion of carbon nanotubes in low pH aqueous solutions by means of alumina-coated silica nanoparticles||Tsai, Y.C.; 吳宗明; Chiu, C.C.; Tsai, M.C.; Wu, J.Y.; Tseng, T.F.; Wu, T.M.; Hsu, S.F.; 吳震裕; 蔡毓楨||-|
|-||Evaluation of transglutaminase on the quality of low-salt chicken meat-balls||Tseng, T.F.; 劉登城; Liu, D.C.; Chen, M.T.||-|
|-||Microbending losses in double-coated optical fibers caused by axial strain-induced creep deformation of polymeric coatings||Hsueh, Y.C.; 薛顯宗; Lai, L.H.; Tseng, T.F.; Wu, J.Y.; Shiue, S.T.||-|
|-||Preparation and Structural Characterization of Novel Nanohybrids by Cationic 3D Silica Nanoparticles Sandwiched between 2D Anionic Montmorillonite Clay through Electrostatic Attraction||Tseng, T.F.; 吳震裕; Wu, J.Y.||-|