The Effect of Coconut Oil, Soybean Oil, Salt and Phosphates on the Quality of Simmered Lower-Fat Kung-wans

Resource

臺灣農業化學與食品科學, 46(6), 234-242

Journal

臺灣農業化學與食品科學

Journal Volume

46

Journal Issue

6

Pages

234-242

Date Issued

2008

Author(s)

Yu, Shih-Sung

DOI

10.6578/TJACFS.2008.028

URI

http://doi.org/10.6578/TJACFS.2008.028

http://scholars.lib.ntu.edu.tw/handle/123456789/338741

Type

journal article

File(s)

Name

13.pdf

Size

23.52 KB

Format

Adobe PDF

Checksum

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