Ko Wen-ching | Department Of Bioindustry Technology Da-yeh University

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概要

• KO WEN-CHINGの詳細を見る
• 同名の論文著者
• Department Of Bioindustry Technology Da-yeh Universityの論文著者

関連著者

• Ko Wen-ching

  Department Of Bioindustry Technology Da-yeh University

• JAO Chia-Ling

  Department of Food Science and Technology, Tung-Fang Junior College of Technology and Commerce

• Jao Chia-ling

  Department Of Food Science & Technology Tung-fang Institute Of Technology

• Ko W‐c

  National Chung‐hsing Univ. Taichung Twn

• KO Wen-Ching

  Department of Food Science, National Chung Hsing University

• HWANG Meng-Shan

  Department of Food Science, National Chung Hsing University

• Ko Wen-ching

  Department Of Food Science National Chung-hsing University

• Ko Wen-ching

  Department Of Food Science National Chung Hsing University

• Hwang Meng-shan

  Department Of Food Science National Chung Hsing University

• HSIEH CHANG-WEI

  Department of Food Science, National Chung-Hsing University

• CHANG CHIEHMING

  Department of Chemical Engineering, National Chung-Hsing University

• Hsieh Chang-wei

  Department Of Food Science National Chung-hsing University

• Chang Chiehming

  Department Of Chemical Engineering National Chung-hsing University

• Jao C‐l

  Department Of Food Science And Technology Tung-fang Junior College Of Technology And Commerce

• SHIEH Shwu-Yun

  Department of Food Science, National Chung Hsing University

• Shieh Shwu-yun

  Department Of Food Science National Chung Hsing University

• LAI Tsu-Han

  Department of Food Science, Chung-Hsing University

• LAI Kung-Ming

  Department of Food Science, Chung-Hsing University

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著作論文

• 1, 1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging by protein hydrolyzates from tuna cooking juice
• Contribution of Milkfish Sarcoplasmic Protein to the Thermal Gelation of Myofibrillar Protein
• Supercritical CO_2 extraction and concentration of n-3 polyunsaturated fatty acid ethyl esters from tuna cooking juice
• Effect of High Pressure on Gelation of Meat Paste and Inactivation of Actomyosin Ca-ATPase Prepared from Milkfish
• Utilization of cooking juice of young tuna processed into canned tuna as condiments : Effect of enzymatic hydrolysis and membrane treatment
• Relationship between the Initial Activity and Thermal Inactivation of Ca-ATPase from Milkfish Actomyosin and Myosin
• Effect of NaCl Penetration Rate on the Granulation and Oil-Off of the Yolk of Salted Duck Egg.

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