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0347896195
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Utilization of animal blood proteins in processed meat products. I. The determination of functional properties of blood proteins and their affecting factors
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CHEN, M. T.; D. C. LIU und S. L. GUO (1984): Utilization of animal blood proteins in processed meat products. I. The determination of functional properties of blood proteins and their affecting factors. J. Chin. Agric. Chem. Soc. 22 (3-4), 201-206.
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Studies on the improvement of artificial diets for Macrobrachium Rosengergii I. The utilization of swine blood meal
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CHEN, S. C.; J. M. YEH; H. Y. TSEN; S. Y. CHEN und T. P. YEH (1985): Studies on the improvement of artificial diets for Macrobrachium Rosengergii I. The utilization of swine blood meal. Annual Research Reports of Animal Industry Research Institute, Taiwan Sugar Company, p. 97-107. Miaoli, Taiwan, R.O.C.
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4
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The manufacture of pork skin collagen cashing II. Manufacture of pork skin collagen films
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CHOW, C F. und C. W. LIN (1983): The manufacture of pork skin collagen cashing II. Manufacture of pork skin collagen films. J. Chin Agric. Chem. Soc. 21 (3-4), 186-190.
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2542526492
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Studies on the functionalities of pig skin collagen through chemical and enzymatic modification I The Chemical phosphorylation and functionalities of pig skin collagen
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CHOW, C. F. und C. W. LIN (1986a): Studies on the functionalities of pig skin collagen through chemical and enzymatic modification I The Chemical phosphorylation and functionalities of pig skin collagen. J. Chin. Agric. Chem. Soc. 24 (1), 37-45.
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CHOW, C. F. und C. W. LIN (1986b): Studies on the functionalities of pig skin collagen through chemical and enzymatic modification II. The enzymatic modification and functionalities of pig skin collagen. J. Chin. Agric. Chem. Soc. 24 (3), 301-308.
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2542623994
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Studies on the functionalities of pig skin collagen through chemical and enzymatic modification III. The utilization of of pig skin collagen modifier in emulsified foods
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CHOW. C. F. und C. W. LIN. (1987): Studies on the functionalities of pig skin collagen through chemical and enzymatic modification III. The utilization of of pig skin collagen modifier in emulsified foods. J. Chin. Agric. Chem. Soc. 25 (1):40-46.
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9
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0346642525
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Studies on the functional properties of pork skin gelatin by chemical and enzymatic modification II. the functional properties of modified-gelatin from pork skin
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HUANG, C. C., I. LIANG und C. W. LIN (1986): Studies on the functional properties of pork skin gelatin by chemical and enzymatic modification II. The functional properties of modified-gelatin from pork skin. J. Chin. Agric. Chem. Soc. 24 (2), 137-142-
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Huang, C.C.1
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2542582695
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Studies on the manufacture of deep fried pork skin as a snack Food I. Effect of swelling agents and immersing period on the qualities of deep fried pork skin
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Miaoli, Taiwan, R.O.C.
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LIN, C. I. und R. L. LEE (1990a): Studies on the manufacture of deep fried pork skin as a snack Food I. Effect of swelling agents and immersing period on the qualities of deep fried pork skin. Annual Research Reports of Animal Industry Research Institute of Taiwan Sugar Company. p. 223-232. Miaoli, Taiwan, R.O.C.
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Studies on the manufacture of deep fried pork skin as a snack food II. Effect of swelling agents and deep-fried fat temperature on the qualities of deep fried pork skin
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Miaoli, Taiwan, R.O.C.
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LIN, C. I. und R. L. LEE (1990b): Studies on the manufacture of deep fried pork skin as a snack food II. Effect of swelling agents and deep-fried fat temperature on the qualities of deep fried pork skin. Annual Research Reports of Animal Industry Research Institute of Taiwan Sugar Company. p. 233-241. Miaoli, Taiwan, R.O.C.
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Lee, R.L.2
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12
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Studies on the manufacture of deep-fried pork rind as a snack food III. Effect of packaging methods and storaqe time on the qualities of deep-fried pork rind
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Miaoli, Taiwan, R.O.C.
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LIN, C. I. und R. L. LEE (1991): Studies on the manufacture of deep-fried pork rind as a snack food III. Effect of packaging methods and storaqe time on the qualities of deep-fried pork rind. Annual Research Reports of Animal Industry Research Institute of Taiwan Sugar Company. p.215-222. Miaoli, Taiwan, R.O.C.
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Lin, C.I.1
Lee, R.L.2
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13
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2542511142
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Studies on the manufacture of pork blood paste
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Taiwan Sugar Company. Miaoli, Taiwan, R.O C.
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LIN, C. I.; R. L. LEE; W. S. HONG und P. C. HSU (1992): Studies on the manufacture of pork blood paste. Annual Research Reports of Animal Industry Research Institute, Taiwan Sugar Company. p. 199-206. Miaoli, Taiwan, R.O C.
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Lin, C.I.1
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Hong, W.S.3
Hsu, P.C.4
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14
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2542636029
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Studies on the utilization of heme pigment from animal blood as a food colorant
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LIN, C. W. und D. J. LAI (1979): Studies on the utilization of heme pigment from animal blood as a food colorant. J. Chin. Aqric. Chem. Soc., 17 (12), 54-66.
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The manufacture of pork skin collagen cashing I. Preparation of pork skin collagen powder
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LIN, C W. und C. F. CHOW (1983): The manufacture of pork skin collagen cashing I. Preparation of pork skin collagen powder. J. Chin. Agric. Chem. Soc. 21 (1-2), 44-51.
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Studies on the functional properties of pork skin gelatin by chemical and enzymatic modification I. The preparation and hydrophobicity of modified-gelatin from pork skin
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LIN, C. W. und C. C. HUANG (1985): Studies on the functional properties of pork skin gelatin by chemical and enzymatic modification I. The preparation and hydrophobicity of modified-gelatin from pork skin. J. Chin. Agric. Chem. Soc , 23 (1-2), 55-61.
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2542514207
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Isolation and purification of heparin from hog lung I. the optimum conditions of alkaline ammonium sulfate method to extract crude heparin and the effect of treatments of raw hog lung on heparin yield and activity
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LIN, C. W.; C. T. WANG und I. LIANG (1987): Isolation and purification of heparin from hog lung I. The optimum conditions of alkaline ammonium sulfate method to extract crude heparin and the effect of treatments of raw hog lung on heparin yield and activity. J. Chin. Agric. Chem. Soc. 25 (2), 125-130.
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2542591974
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The application of pigskin xenograft as biological dressings. I. Manufacturing process and methods
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LIN, H. K.; P. C. YANG; R. M. CHU und J. J. SHYU (1987): The application of pigskin xenograft as biological dressings. I. Manufacturing process and methods. J. Chin. Anim. Sci. Soc. 16 (1-2), 51-58.
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2542518797
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Investigation on utilization of pork by-products in exported frozen meat packing industry
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LIN, K. J. und Y. J. LIN (1983): Investigation on utilization of pork by-products in exported frozen meat packing industry. J. Chin. Anim. Sci. 12 (1-2), 37-49.
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Studies on the utilization of frozen hog blood plasma on processed meat products
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LIN, K. J. (1987): Studies on the utilization of frozen hog blood plasma on processed meat products. J. Chin. Anim. Sci. Soc. 16 (3-4), 133-151.
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2542531073
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Studies on the lactic fermented pig blood. II. The preparation of dry lactic fermented pig blood and its feeding trial
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Taiwan Sugar Company, Miaoli, Taiwan, R.O.C.
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MA, M. D., L. C. WUNG; S. Y. CHEN; H. K. LIN und C. C. KUO (1987): Studies on the lactic fermented pig blood. II. The preparation of dry lactic fermented pig blood and its feeding trial. Annual Research Reports of Animal Industry Research Institute, Taiwan Sugar Company, p. 81-89. Miaoli, Taiwan, R.O.C.
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Annual Research Reports of Animal Industry Research Institute
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Ma, M.D.1
Wung, L.C.2
Chen, S.Y.3
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Kuo, C.C.5
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2542601099
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Lactic fermented pig blood as a protein supplement for growing-finishing pigs
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Taiwan Sugar Company Miaoli, Taiwan, R.O.C.
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MA, M. D.; S. Y. CHEN; H. K. LIN; L. C. WENG und C. C. KUO (1986). Lactic fermented pig blood as a protein supplement for growing-finishing pigs. Annual Research Reports of Animal Industry Research Institute, Taiwan Sugar Company. p. 73-85. Miaoli, Taiwan, R.O.C.
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Chen, S.Y.2
Lin, H.K.3
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Kuo, C.C.5
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Studies on the spun fiber products from pig blood
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PENG, M. Y. und H. M. CHANG (1992): Studies on the spun fiber products from pig blood. Food Sci. 19 (1), 46-56.
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Food Sci.
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2542628501
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Isolation and purification of heparin from hog lung Ii. Purification of heparin by gel chromatography
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WANG, C. T. und C. W. LIN (1987): Isolation and purification of heparin from hog lung Ii. Purification of heparin by gel chromatography. J. Chin. Agric. Chem. Soc. 25 (3), 233-239.
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J. Chin. Agric. Chem. Soc.
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Production and utilization of protein hydrolysates from hog blood
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WANG, C. T.; H. M. CHANG und R. C. YU (1993): Production and utilization of protein hydrolysates from hog blood. J. Chin. Agric. Chem. Soc. 31 (6), 732-739.
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Where does pork go?
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YANG, J. H. und K. J. LIN (1992): Where does pork go? Modern Meat 18, 11-13.
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Modern Meat
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2542575145
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The design of hygienic blood collection system
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YANG, J. H.; I. C. LIU; H. P. SU; S. P. CHI und C. W. LIN (1994): The design of hygienic blood collection system. Scientific Agric. 43 (1,2), 32-35.
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Scientific Agric.
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Effects of various viscosity enhancers and pH on separating heme from porcine red blood cells
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YANG, J. H. und C. W. LIN (1996): Effects of various viscosity enhancers and pH on separating heme from porcine red blood cells. J. Sci Food Agric. 70, 364-368.
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J. Sci Food Agric.
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Functional properties of porcine blood globin treated with various discoloration methods
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YANG, J. H. und C. W. LIN (1998): Functional properties of porcine blood globin treated with various discoloration methods. Intl. J. Food Sci. Technol. (in revision).
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Intl. J. Food Sci. Technol. (in Revision)
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Application of swine blood meal for shrimp feed preparation. I. A study on the relationship between the proteolytic enzymes in the digestive tracts of grass prawn and different feed proteins
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YEH, C. M. und H. Y. TSEN (1985): Application of swine blood meal For shrimp feed preparation. I. A study on the relationship between the proteolytic enzymes in the digestive tracts of grass prawn and different feed proteins. J. Chin. Agric. Chem. Soc. 23 (3-4), 328-338.
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Application of swine blood meal for shrimp feed preparation II. From the study of protease in the digestive tracts of giant fresh water prawn to improve the feed preparation
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YEH, C. M. und H. Y. TSEN (1987): Application of swine blood meal for shrimp feed preparation II. From the study of protease in the digestive tracts of giant fresh water prawn to improve the feed preparation. J. Chin. Agric. Chem. Soc. 25 (1), 1-10.
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