https://scholars.lib.ntu.edu.tw/handle/123456789/322010| Title: | Effects of Simmering on Low Fat Emulsified Meatballs Formulated with Non-Meat Proteins | Authors: | 許順堯 孫瓏月 駱秋英 SHUN-YAO HSU |
Issue Date: | 2006 | Journal Volume: | 44 | Journal Issue: | 6 | Start page/Pages: | 360-369 | Source: | 臺灣農業化學與食品科學 | URI: | http://doi.org/10.6578/TJACFS.2006.042 http://scholars.lib.ntu.edu.tw/handle/123456789/322010 |
DOI: | 10.6578/TJACFS.2006.042 |
| Appears in Collections: | 食品科技研究所 |
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