https://scholars.lib.ntu.edu.tw/handle/123456789/301880
Title: | Interaction effects of soybean oil, coconut oil, palm oil and simmering treatment on low fat emulsified meatballs | Authors: | SHUN-YAO HSU Yu, S.H. |
Issue Date: | 2003 | Journal Volume: | 56 | Journal Issue: | 1 | Start page/Pages: | 105-109 | Source: | Journal of Food Engineering | URI: | http://www.scopus.com/inward/record.url?eid=2-s2.0-0037209804&partnerID=MN8TOARS http://scholars.lib.ntu.edu.tw/handle/123456789/301880 |
DOI: | 10.1016/S0260-8774(02)00154-1 |
Appears in Collections: | 食品科技研究所 |
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