Effects of simmering on low fat emulsified meatballs formulated with non-meat proteins.

Resource

Taiwanese Journal of Agricultural Chemistry and Food Science,44(6),360-369.

Journal

Taiwanese Journal of Agricultural Chemistry and Food Science

Journal Volume

44

Journal Issue

6

Pages

360-369

Date Issued

2006-12

Date

2006-12

Author(s)

Hsu, S.Y.

Sun, Lung-Yueh

Chyr Lou, Chu-Ying.

URI

Type

journal article

File(s)

Name

904.pdf

Size

23.5 KB

Format

Adobe PDF

Checksum

(MD5):5a7557cc952b28c3857aa258b4548bb3