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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 Coconut Oil, Soybean Oil, Salt and Phosphates on Qualities of Low-fat Emulsified Meatballs
Details
Effects of Coconut Oil, Soybean Oil, Salt and Phosphates on Qualities of Low-fat Emulsified Meatballs
Journal
臺灣農業化學與食品科學
Journal Volume
45
Journal Issue
6
Pages
300-309
Date Issued
2007
Author(s)
許順堯
游世勳
駱秋英
DOI
10.6578/TJACFS.2007.034
URI
http://doi.org/10.6578/TJACFS.2007.034
http://scholars.lib.ntu.edu.tw/handle/123456789/330065
Type
journal article
