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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 Simmering on Low Fat Emulsified Meatballs Formulated with Non-Meat Proteins
Details
Effects of Simmering on Low Fat Emulsified Meatballs Formulated with Non-Meat Proteins
Journal
臺灣農業化學與食品科學
Journal Volume
44
Journal Issue
6
Pages
360-369
Date Issued
2006
Author(s)
許順堯
孫瓏月
駱秋英
DOI
10.6578/TJACFS.2006.042
URI
http://doi.org/10.6578/TJACFS.2006.042
http://scholars.lib.ntu.edu.tw/handle/123456789/322010
Type
journal article
