Deng‐Cheng Liu

Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage

Deng‐Cheng Liu, Ruei-Tsz Tsau, Yen-Chih Lin et al. · Food Chemistry · 2009 · 137 citations

Meat Packaging, Various Levels, Food Analysis +9

Effects of addition of anka rice on the qualities of low-nitrite Chinese sausages

Deng‐Cheng Liu, Shang-Wei Wu, Fa‐Jui Tan · Food Chemistry · 2009 · 62 citations

Food Chemistry, Anka Rice, Food Analysis +6

Effect of replacing pork backfat with yams (Dioscorea alata) on quality characteristics of Chinese sausage

Fa‐Jui Tan, Fang-Yi Liao, Ya-Jing Jhan et al. · Journal of Food Engineering · 2006 · 34 citations

Quality Characteristics, Meat Packaging, Food Composition +8

Evaluation of nutrient content, physicochemical and functional properties of desalted duck egg white by ultrafiltration as desalination

Rommanee Thammasena, Chi‐Wei Fu, Jeng‐Hung Liu et al. · Animal Science Journal · 2020 · 21 citations

Ultrafiltration Technique, Functional Properties, Engineering +13

Purification of transglutaminase and its effects on myosin heavy chain and actin of spent hens

Tsai‐Fuh Tseng, Ming‐Tsao Chen, Deng‐Cheng Liu · Meat Science · 2002 · 20 citations

Engineering, Biochemistry, Natural Sciences +8