https://scholars.lib.ntu.edu.tw/handle/123456789/88914| Title: | Effects of Simmering on Low Fat Emulsified Meatballs Formulated with Non-Meat Proteins Taiwanese | Authors: | Shun Yao Hsu Lung Yueh Sun Chu Ying Lou Chyr |
Issue Date: | 2006 | Journal Volume: | 44 | Journal Issue: | 6 | Start page/Pages: | 360-369 | Source: | Taiwanese Journal of Agricultural Chemistry and Food Science | URI: | http://ntur.lib.ntu.edu.tw//handle/246246/177788 |
| Appears in Collections: | 動物科學技術學系 |
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