標題
Development of high quality
Development of the meat products suitable
Development of ready-to-eat collagen products
The study of smoking woods and microorganism
Development of fermented meat products
Development of semi-solid meat
Development of the diverse goat meat products
using Toona sinensis leaf extract
Development of egg-flavored frankfurter
duck meatball and duck egg omelet
Purification and development of poultry oils
the egg white hydrolysates as antioxidant
the reutilization of Pidan making pickle solution
Studies on characteristics of Jersey's milk
Detection of reconstituted goat milk