Effects of coconut oil, soybean oil, salt and phosphates on texture and sensory attributes of low-fat emulsified meatballs

Resource

Taiwanese Journal of Agricultural Chemistry and Food Science, 45(6), 273-282

Journal

Taiwanese Journal of Agricultural Chemistry and Food Science

Journal Volume

45

Journal Issue

6

Pages

273-282

Date Issued

2007

Date

2007

Author(s)

Hsu, S.-Y.

Yu, S.-H.

Chyr Lou, Chu-Ying

URI

Type

journal article