Influence of rendering methods on yield and quality of chicken fat recovered from broiler skin by Liang-Kun Lin, Fa-Jui Tan

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Optimization of ultrasonic-assisted enzymatic hydrolysis conditions for the production of antioxidant hydrolysates from porcine liver by using response surface methodology by Hui-Chuan Yu, Fa-Jui Tan

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Consumption and Preferences of Dairy Products by Taiwanese and Polish Students by Katarzyna Świąder, Renata Banach, Fa-Jui Tan

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Dairy Product Consumption and Preferences of Polish and Taiwanese Students—NPD Case Study by Katarzyna Świąder, Renata Banach, Fa-Jui Tan

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Plants as a source of natural high-intensity sweeteners: a review by Katarzyna Świąder, K. Wegner, Anna Piotrowska, Fa-Jui Tan, Anna Sadowska

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Determination of the quality of stripe-marked and cracked eggs during storage by Yu Chi Liu, Ter Hsin Chen, Ying Chen Wu, Fa Jui Tan

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Effects of Hard and Soft Scalding on Defeathering and Carcass Quality of Different Breeds of Chickens by Chia-Cheng Shung, Kun-Yi Hsin, Fa-Jui Tan, Shuen-Ei Chen

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The Defeathering Effect by Scalding in Chickens Follows Their Intrinsic Dermal Histologies by Chia-Cheng Shung, Kun-Yi Hsin, Fa-Jui Tan, Shuen-Ei Chen

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