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College of Bioresources and Agriculture / 生物資源暨農學院
Food Science and Technology / 食品科技研究所
Effects of phosphate, water, fat and salt on qualities of low-fat emulsified meatball
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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)
SHUN-YAO HSU
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
