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¡@´Á¥Z¤å³¹¡@ 1. Hsu , K.C., G.H. Lu and C.L Jao (2009)Antioxidative Properties Prepared from Tuna Cooking Juice Hydrolysates with Orientase (Bacillus subt). Food Research International 42:647-652 (SCI) 2.
Hsia LC, Lu G.H. ( 2004). The effect of high environmental temperature and nutrient on pig performance, conformation and
carcass characteristics under restricted feeding system. Asis-Aust J Anim Sci 250-258. (SCI) 3.
Lu G.H, Chen TC. (2000). Quality characteristics of broiler blood meal
as affected by yeast, glucose oxidase and
antioxidant treatments. Anim Feed Sci Technol 83: 159- 164. (SCI) 4.
Lu G. H, Chen TC. (1999). Application of egg white and plasma as muscle
food binding. J Food Eng 47:
147-151.(SCI) 5.
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Lu, G. H. and I. C. Hsieh (2010) Study of solar oven cooking for
livestock products.. Proc 14th AAAP Anim. Sci.
Congress pp324-328.. 7.
Wu, I. H., G. H. Lu and L. C. Hsia (2010) Effect of supplementing edible
salt on the hair and carcass characteristics of finishing pigs. Proc 14th
AAAP Anim. Sci. Congress pp218.. 8.
Wu, I.H., G. H. Lu , R. C. Weng
, and L. C. Hsia (2010) Effect of supplementing edible salt on the behavior
of finishing pigs Proc 14th AAAP Anim. Sci. Congress pp219. 9.
Lu, G. H. K. C. Hsu, C. L. Jao, and H. Y.
Huang. Investigation of chondroitin sulfate and
collagen contents in the commercial chicken essence in 10. ©P¬î©É ¿c§ó·× ®L¨}©z(2010) ¹}³¤¤²K¥[³n°©¯»¤Î³n°©¯À¹ï¤gÂû¥Íªøªº¼vÅT.¤¤°ê¯bªª¾Ç·|99¦~«×¦~·|¡App314. 11. ©P¬î©É ¿c§ó·× ®L¨}©z (2009) ¹}³¤¤²K¥[³n°©¯»»P³n°©¯À¹ï¦×Âû¥Íªø¦¨ÁZ¤Î°©Àf©Êª¬¤§¼vÅT¡C¤¤°ê¯bªª¾Ç·|98¦~«×¦~·|¡App109 12. ¿c§ó·×¡BÃöÞ³§Ê¡B®L¨}©z (2008)±O®_«á¤À¤Á®É¶¡»P¥h°©¤è¦¡¹ïÀn»L¦×«~½è¤§¼vÅT¡C¤¤°ê¯bªª¾Ç·|97¦~«×¦~·|¡App132 13. ¿c§ó·×¡BªL©k¾ì¡B¤ý¯\»ö¡BÃö¬F¥ (2008)Âû¡B¤ö©MÆb°©³n°©µÑ¨ú³n°©¯Àªº¬ã¨s¡A»OÆW¹«~¬ì¾Ç§Þ³N¦~·|²Ä¤T¤Q¤K¦¸·|û¤j·|¡APA-064¡C 14. ¿c§ó·×¡B³\¶®¶v¡B¹ù©ÉµÓ©M®L¨}©z(2007)»q¼ß»P§_¡Bªo¬µ®É¶¡»P¬õ¿N®É¶¡¹ï¬õ¿N½Þ¦×¤§¼vÅT¡C¤¤°ê¯bªª¾Ç·|96¦~«×¦~·|¡App111 15. ¿c§ó·×¡B³\¶®¶v¡B¹ù©ÉµÓ©M®L¨}©z(2007)¤£¦P¤J¨ý¤è¦¡¹ï¤£¦P³¡¦ì½Þ¦×¤J¨ýµ{«×¤§¼vÅT¡C¤¤°ê¯bªª¾Ç·|96¦~«×¦~·|¡App116 16. ³\¶®¶v¡B¹ù©ÉµÓ¡B¿c§ó·×©M®L¨}©z(2007)¤£¦PÆQ«×ªº¬õ¿N´ö¥Ä¹ï¬õ¿N½Þ¦×ÄѤJ¨ý¤§¼vÅT¡C¤¤°ê¯bªª¾Ç·|96¦~«×¦~·|¡App318 17. ³¯§»®¦¡B¿c§ó·×©M®L¨}©z(2006) ½Þ¦×¯uªÅÅÍ©Õ»P¶Ç²Î¾Mº{¤Î¤Ó¥Õ¯»»qªþ»P§_¹ïªo¬µ«á¤J¨ýµ{«×¤Î¦×«~½è¤§¼vÅT¡A¤¤°ê¯bªª¾Ç·|95¦~«×¦~·|¡App280¡C 18. ¿c§ó·×(2006)Âû¤ö¦Û°Ê¤À¤Á©M¥h°©ªºª«²z©Ê½è±´°Q¡A»OÆW¹«~¬ì¾Ç§Þ³N¦~·|²Ä¤T¤»¦¸·|û¤j·|¤â¥U¡App303¡C 19. ¿c§ó·×¡C2003¡C¦h¥\¯à¦Û°Ê¥R¶ñ©M¸Ë¹¢¾÷¡C92 ¦~«×¥þ°ê²£¾Ç¦X§@¦¨ªG®i¦¨ªG³ø§i®Ñ¡AE36-39¡C 20. ¿c§ó·×¡C2002¡Cªo¯×¡B³J¥Õ½è¡BºÒ¤ô¤Æ¦Xª«»P¨ä²V¦Xª«¤§¬yÅܾǩM¹«~²£«~©Ê½èªº±´°Q¡C¤¤µØ¥Á°ê¹«~¬ì¾Ç§Þ³N¾Ç·|¡A²Ä¤T¤G¦¸·|û¤j·|¤â¥U¡App373¡C 21. ¿c§ó·×¡B¼B¶¶¼w¡B³¯Ãý¦p¡B®L¨}©z¡C2001¡C¤£¦PÂûºØ©M¥[¤uªk¹ïÂû¥u¹à«×¦h¥Ä©Êªº¼vÅT¡C¤¤°ê¯bªª¾Ç·|·|»x¡App.110¡C 22. ¿c§ó·×¡C2000¡C§ö¤¯¥Ë¤ù¦Û°Ê¤Æ¥Í²£¨t²Î¡C±Ð¨|³¡¤K¤Q¤K¦~«×»s³y±MÃD»â°ì±MÃD»s§@½×¤å¶°¡Cpp.504-509¡C 23. ¿c§ó·×¡B¨H¶®·ì¡C1999¡C»ñ¤ö»s³y¦Û°Ê¤Æ¡C²Ä¤Q¥|©¡¥þ°ê§Þ³N¤Î¾·~±Ð¨|¬ã°Q·|½×¤å¶°¡Cpp.161-168¡C 24. ¿c§ó·×¡C1998¡C¤Æ¾Ç¾®½¦ªk³B²z»]µN®a¯b¦å²GÂo²G¡C²Ä¤Q¤T©¡¥þ°ê§Þ³N¤Î¾·~±Ð¨|¬ã°Q·|½×¤å¶°¡Cpp.79-87¡C 25. ¿c§ó·×¡B¾Gµn¤¯¡BªL¦t¥¡C1997¡C¦ê¿N»s³y¦Û°Ê¤Æ¡C²Ä¤Q¤G©¡¥þ°ê§Þ³N¤Î¾·~±Ð¨|¬ã°Q·|½×¤å¶°¡Cpp.161-168¡C 26. ¿c§ó·×¡B³¯¦s³Ç¡BªL¦t¥¡BÄÇ®aÅï¡C1996¡CÀ½À£¦¡»q®h½Õ»sÂû¶ô¤§©Êª¬¡C²Ä¤Q¤@©¡¥þ°ê§Þ³N¤Î¾·~±Ð¨|¬ã°Q·|½×¤å¶°¡Cpp.43-52¡C 27. Chou, C. Y. G. H. Lu and L. C.
Hsia (2010) Effect of chondroitin sulfate
supplement on the leg bone of chickens. Proc 14th AAAP Anim. Sci. Congress
Vol.1 p191-195. 28. Lu, G. H. and I. C. Hsieh
(2010) Study of solar oven cooking for livestock products. Proc 14th AAAP
Anim. Sci. Congress Vol.1 p324-328. 29. Wu, I. H., G. H. Lu and L. C.
Hsia (2010) Effect of supplementing edible salt on the hair and carcass
characteristics of finishing pigs. Proc 14th AAAP Anim. Sci. Congress Vol. 2
pp218. 30. Wu, I.H., G. H. Lu , R. C. Weng , and L. C. Hsia (2010) Effect of supplementing
edible salt on the behavior of finishing pigs. Proc 14th AAAP Anim. Sci.
Congress Vol. 2 pp219. 31. Hung, I. L., N. H. Huang, P. W.
Lai, G. H. Lu, and L. C. Hsia (2010) Effect of different levels of dietary
calcium and zinc on the egg production, eggshell quality and feathering score
during late laying stage. Proc 14th AAAP Anim. Sci. Congress Vol. 2 pp238. 32. Lu, G. H. K. C. Hsu, C. L. Jao, and H. Y. Huang. (2010) Investigation of chondroitin sulfate and collagen contents in the commercial
chicken essence in 33. Lu, G. H.,Y.
C. Hsu, Y. P. Liao, and L. C. Hsia (2008) Effect of different curing methods
on the flavoring degree of different parts of pork. Proc 13th AAAP Anim. Sci.
Congress pp507. 34. Lu
G.H, Chou SM., Hsia LC. (2004). Meat quality of native chickens raised
under confinement and semi-free range environment. Proc 11th AAAP Anim Sci Congress 3: 657-659. 35. Lu G.H, Chen TC. (1992.)
Characteristics of chicken nuggets as prepared with leavened batters. Poultry Sci
71(suppl.1): 92. ¡@±M®Ñ¡B§Þ³N³ø§i¡B¨ä¥¦¡@ 1.
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