Concepedia

Bi-Yu Kao

BK

Statistics

Publications

1

Citations

70

H-Index

1

Active since

2009

Affiliations

National Chung Hsing University(Current)

Bi-Yu Kao is an author at National Chung Hsing University specializing in sensory quality evaluation, food preservation, and dough fermentation.

Publications per year

2009–2009

1

Publications

1

Production of a Recombinant Type 1 Antifreeze Protein Analogue by <i>L</i>. <i>lactis</i> and Its Applications on Frozen Meat and Frozen Dough

Chuan‐Mei Yeh, Bi-Yu Kao, Hsuan-Jung Peng · Journal of Agricultural and Food Chemistry · 2009 · 70 citations

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