Interaction effects of soybean oil, coconut oil, palm oil and simmering treatment on low fat emulsified meatballs

Resource

Journal of Food Engineering, 56(1), 105-109

Journal

Journal of Food Engineering

Journal Volume

56

Journal Issue

1

Pages

105-109

Date Issued

2003

Author(s)

Yu, S.H.

DOI

URI

SDGs

[SDGs]SDG2

Type

journal article

File(s)

Name

02.pdf

Size

24.16 KB

Format

Adobe PDF

Checksum

(MD5):ad79dd450530a9a17bcaf44e302a5a30