Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Chin Shu Chen"'
Autor:
Chin Shu Chen, 陳進樹
93
The project is the core and increase in value actives in the construction industry. The good or bad performance of project can influence the organization seriously. For this reason, it is very important for the organization to manage project
The project is the core and increase in value actives in the construction industry. The good or bad performance of project can influence the organization seriously. For this reason, it is very important for the organization to manage project
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/94169483553569839833
Autor:
Ming Chang Wu, Chin Shu Chen
Publikováno v:
Journal of Food Quality. 22:461-469
The effects of sugar and citric acid content on the color and texture of canned lychee were investigated. For two major cultivar of lychee grown in Taiwan, Hau-yen and No-mitzu, with 0.2% citric acid added to the syrup, the pink discoloration could b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a69626b8c46271be0b31c08d21b6597
https://doi.org/10.1111/j.1745-4557.1999.tb00178.x
https://doi.org/10.1111/j.1745-4557.1999.tb00178.x
Publikováno v:
food preservation science. 25:57-61
The total soluble solids of the sugar apple increased and then decreased a little during ripening at different storage temperatures, glucose, fructose and sucrose were incrased gradually during the fruits ripening, with the fruits stored at 26 and 21
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6e2e6f8934f737b37ecee1dcb0ddd4c
https://doi.org/10.5891/jafps.25.57
https://doi.org/10.5891/jafps.25.57
Publikováno v:
food preservation science. 24:87-93
The factors affecting the browning in sweetened mei (Japanese apricot) syrup during storage were investigated. When stored at 5, 15 and 25°C for 6 or 12 months, the added sucrose in the syrup was inverted into fructose and glucose as the syrup brown
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35e318a1f7085768bcc5f69efaa250dd
https://doi.org/10.5891/jafps.24.87
https://doi.org/10.5891/jafps.24.87
Autor:
Ming Chang Wu, Chin Shu Chen
Publikováno v:
food preservation science. 24:17-22
Pitaya (Hylocereus undatus Britt. et Rose) is in the Cactaceae family and is native to and and semiarid regions. Pitaya fruits have 17-19° Brix and are a good source of minerals, glucose, fructose, dietary fiber and vitamins. They are normally consu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51d1938f4d88cbe905d3393af898e7d9
https://doi.org/10.5891/jafps.24.6_17
https://doi.org/10.5891/jafps.24.6_17
Publikováno v:
Journal of Agricultural and Food Chemistry. 40:986-988
Freshly squeezed orange juice was ultrafiltered in a hollow fiber cross-flow ultrafiltration system. The suspended solids (pulp) in the juice were completely separated with a membrane cutoff of 5×10 5 molecular weight. The membrane retained most of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9e9a25bda376d156cf7ae622f19864e
https://doi.org/10.1021/jf00018a014
https://doi.org/10.1021/jf00018a014
Autor:
Philip Crandall, Chin Shu Chen, Steven Nagy, Georges Perras, Johannes A. Buchel, William Riha
Publikováno v:
Ullmann's Encyclopedia of Industrial Chemistry.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65eeb8cdd6dd185290d15459f570f41f
https://doi.org/10.1002/14356007.a04_035
https://doi.org/10.1002/14356007.a04_035
Autor:
Chin Shu Chen, Ernesto Hernandez
Publikováno v:
Handbook of Food Engineering Practice
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e8463c6b0554501c67860d00e0b375b
https://doi.org/10.1201/9781420049077.ch6
https://doi.org/10.1201/9781420049077.ch6
Publikováno v:
ACS Symposium Series ISBN: 9780841232273
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0bec58d1ea24d3bc896724512617145
https://doi.org/10.1021/bk-1995-0596.ch005
https://doi.org/10.1021/bk-1995-0596.ch005
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.