Effects of phosphate, water, fat and salt on qualities of low-fat emulsified meatball

Journal

Journal of Food Engineering

Journal Volume

39

Journal Issue

2

Pages

123-130

Date Issued

1999

Author(s)

Yu, S.H.

DOI

10.1016/S0260-8774(98)00134-4

URI

http://www.scopus.com/inward/record.url?eid=2-s2.0-0032676950&partnerID=MN8TOARS

http://scholars.lib.ntu.edu.tw/handle/123456789/347860

Type

journal article