https://scholars.lib.ntu.edu.tw/handle/123456789/292483| Title: | Effects of κ-carrageenan, salt, phosphates and fat on qualities of low fat emulsified meatballs | Authors: | Hsu, S.Y. Chung, H.-Y. SHUN-YAO HSU |
Issue Date: | 2001 | Journal Volume: | 47 | Journal Issue: | 2 | Start page/Pages: | 115-121 | Source: | Journal of Food Engineering | URI: | http://www.scopus.com/inward/record.url?eid=2-s2.0-0342468955&partnerID=MN8TOARS http://scholars.lib.ntu.edu.tw/handle/123456789/292483 |
DOI: | 10.1016/S0260-8774(00)00106-0 |
| Appears in Collections: | 食品科技研究所 |
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