يعرض 1 - 5 نتائج من 5 نتيجة بحث عن '"Chi-Fa CHOW"', وقت الاستعلام: 0.81s تنقيح النتائج
  1. 1
    دورية أكاديمية
    Discrimination of reconstituted milk from fresh skim milk by using lactulose and furosine as milk quality indicators

    المؤلفون: Jou-Hsuan Ho, Ming-Yu Chou, Yung-Jia Chan, Chi-Fa Chow, Tan-Ang Lee, Wen-Chien Lu, Ming-Fu Wang, Po-Hsien Li

    المصدر: Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101336- (2024)

    مصطلحات موضوعية: Lactulose, Maillard-derived compound, Furosine, Reconstituted skim milk, Agriculture (General), S1-972, Nutrition. Foods and food supply, TX341-641

    وصف الملف: electronic resource

    Relation: http://www.sciencedirect.com/science/article/pii/S2666154324003739; https://doaj.org/toc/2666-1543

    URL الوصول: https://doaj.org/article/2b5a23f1ee7847d9a1bd76dc31f4a23d

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  2. 2
    Removal of Nickel and Silver Ions Using Eggshells with Membrane, Eggshell Membrane, and Eggshells

    المؤلفون: Yi-Ning Yeh, Yieng-How Chen, Chi-Fa Chow, Sok Kean Khoo, Hui-Wen Wang, Jou-Hsuan Ho

    المصدر: Food Science and Technology Research. 20:337-343

    مصطلحات موضوعية: Marketing, Nickel, Membrane, Chemical engineering, Chemistry, General Chemical Engineering, chemistry.chemical_element, Eggshell membrane, Eggshell, Industrial and Manufacturing Engineering, Food Science, Biotechnology, Ion

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::38c5c11a229b291f7bc9cf18592de286
    https://doi.org/10.3136/fstr.20.337

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  3. 3
    Comprehensive Stability Evaluation of Iron-Fortified Milk Powder

    المؤلفون: Tan-Ang Lee, Jou-Hsuan Ho, Sok Kean Khoo, Chi-Fa Chow

    المصدر: Food Science and Technology Research. 18:419-428

    مصطلحات موضوعية: Marketing, Fortified milk, Lipid oxidation, Chemistry, General Chemical Engineering, Food science, Industrial and Manufacturing Engineering, Food Science, Biotechnology

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::d5eda7021fcee99ac86f9898175c2b2d
    https://doi.org/10.3136/fstr.18.419

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  4. 4
    The Effect of Milk Fat and Functional Additives on the Iron Bioavailability of Different Iron-Fortified Milk Powders Subjected to in vitro Digestion

    المؤلفون: Tan-Ang Lee, Yi-Ning Yeh, Chi-Fa Chow, Jou-Hsuan Ho

    المصدر: Nippon Shokuhin Kagaku Kogaku Kaishi. 59:319-325

    مصطلحات موضوعية: Fortified milk, Chemistry, Milk fat, Food science, In vitro digestion, Food Science, Bioavailability

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::221b0a0fc12b75ea60198f0ee357212a
    https://doi.org/10.3136/nskkk.59.319

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  5. 5
    دورية أكاديمية
    Removal of Nickel and Silver Ions Using Eggshells with Membrane, Eggshell Membrane, and Eggshells.

    المؤلفون: Jou-Hsuan HO, Yi-Ning YEH, Hui-Wen WANG, Sok Kean KHOO, Yieng-How CHEN, Chi-Fa CHOW

    المصدر: Food Science & Technology Research; Mar2014, Vol. 20 Issue 2, p337-343, 7p

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