Application of taro flour in cookie formulations von Nip, W.K, Whitaker, C.S, Vargo, D

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Microstructural Changes of Ice-Chilled and Cooked Freshwater Prawn, Macrobrachium rosenbergii von NIP, W.K., MOY, J.H.

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Functional properties of precooked taro flour in sorbets von Hong, G.P., Nip, W.K.

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Preliminary study on the grouping of taro [ Colocasia esculenta (L.) Schott] by isoelectricfocusing von Nip, W.K., Wei, P.S.

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Functional properties of raw and precooked taro (Colocasia esculenta) flours von Tagodoe, A, Nip, W.K

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Partial Characterization of a Collagenolytic Enzyme Fraction From the Hepatopancreas of the Freshwater Prawn, Macrobrachium rosenbergii von NIP, W.K., LAN, C.Y., MOY, J.H.

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Partial characterization of a crude enzyme extract from the freshwater prawn, Macrobrachium rosenbergii von BARANOWSKI, E. S., NIP, W. K., MOY, J. H.

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Effect of thawing and subsequent chilling on the quality of prawn, Macrobrachium rosenbergii [Shelf life studies] von NIP, W. K., MOY, J. H.

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Pigment characterization in grain sorghum. I. Red varieties von Nip, W.K, Burns, E.E

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Fate of ochratoxin A in brewing von Nip, W.K, Chang, F.C, Chu, F.S, Prentice, N

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Histamine formation and honeycombing during decomposition of skipjack tuna, Katsuwonus pelamis, at elevated temperatures von Frank, H.A, Yoshinaga, D.H, Nip, W.K

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Free amino acids content in root tissue of clubroot resistant and susceptible cabbages von Chiang, M.S, Nip, W.K

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