Texture and Sensory Properties of Low-fat Emulsified Meatballs Formulated with Coconut oil and Soybean oil
Resource
Taiwan J. of Agric. Chem. and Food Sci. 45 (6):300-305
Journal
Taiwan Taiwanese Journal of Agricultural Chemistry and Food Science
Journal Volume
45
Journal Issue
6
Pages
300-305
Date Issued
2007
Date
2007
Author(s)
Type
journal article