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14篇 您的检索式：作者名="TSAU T"

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		题名	作者	年代	出处	被引量
	1	A geometric modeling and five-axis machining algorithm for centrifugal impellers 显示文摘	ERIK L J BOHEZ S D RANJITH S KETAN P JOOST R D TSAU T	1997	Journal of Manufacturing Systems1997，16，42：	1
	2	Nanostmctured high-entropy alloys with multiple principal elements: Novel alloy design concepts and outcomes 显示文摘	YEH J W CHEN S K LIN S GAN J Y CHIN T S SHUN T T TSAU C H CHANG S Y	2004	Advanced Engineering Materials2004，6，5：	1
	3	Nano-structured high-en- tropy alloys with multiple principal elements: novel alloy design concepts and outcomes 显示文摘	Yeh J W Chen S K Lin S J Gan J Y Chin T S Shun T T Tsau C H Chang S Y	2004	Advanced Engineer- ing Materials2004，6，5：	1
	4	Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage显示文摘	LIU Dengcheng TSAU R T LIN Y C	2009	Food Chemistry2009，117，1：	1
	5	Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage显示文摘	LIU D C TSAU R T LIN Y C	2009	Food Chemistry2009，117，1：	1
	6	pH and buffering capacity problems involved in the determination of ammonia in saline water using the indophenol blue spectrophotometric method 显示文摘	Pai S C Tsau Y J Yang T I	2001	Analytica Chimica Acta2001，434，2：	1
	7	Differential expression of LvHSP60 in shrimp in response to environmental stress显示文摘	HUANG W J LEU J H TSAU M T	2011	Fish Shellfish Immunol2011，30，：	1
	8	Conversion of pyruvate to acetoin helps to maintain pH homeostasis in Lactobacillus plantarum显示文摘	Tsau J L Guffanti A A Montville T J	1992	Appl Environ Microbiol1992，58，3：	1
	9	Nano-structured high-entropy alloys with multiple principal elements: Novel alloy design concepts and outcomes显示文摘	YEH J W CHEN S K LIN S J GAN J Y CHIN T S SHUN T T TSAU C H CHANG S Y	2004	Advanced Engineering Materials2004，6，5：	1
	10	Conversion of pyruvate to acetoin helps to maintain pH homeostasis in Lactobacillus plantarumt显示文摘	Tsau J Y Guffanti A A Montville T J	1992	Appl Environ Mierobiol1992，58，3：	1
	11	Effect of Various Lev- els of Rosemary or Chinese Mahogany on the Quality of Fresh Chicken Sausage During Refrigerated Storage 显示文摘	LIU D C TSAU R T LIN Y C	2009	Food Chemistry2009，117，1：	1
	12	pH and buffering capacity problems involved in the determination of ammonia in saline water using the indophenol blue spectrophotometric method显示文摘	PAI S C TSAU Y J YANG T I	2001	Analytica Chimica Acta2001，434，2：	1
	13	Effect of various levels ofrosemary or Chinese mahogany on the quality of fresh chicken sausageduring refrigerated storage显示文摘	LIU Dengcheng TSAU R T LIN Y C	2009	Food Chemistry2009，117，1：	1
	14	Analysis of sulfides in the presence of ferric minerals by diffusion methods 显示文摘	Hsieh Y P Chung S W Tsau Y J Sue C T	2002	Chem Geol2002，182，24：	1

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