https://scholars.lib.ntu.edu.tw/handle/123456789/88915| Title: | Texture and Sensory Properties of Low-fat Emulsified Meatballs Formulated with Coconut oil and Soybean oil | Authors: | Shun Yao Hsu Shih Sung Yu Chu Ying Lou Chyr |
Issue Date: | 2007 | Journal Volume: | 45 | Journal Issue: | 6 | Start page/Pages: | 300-305 | Source: | Taiwan Taiwanese Journal of Agricultural Chemistry and Food Science | URI: | http://ntur.lib.ntu.edu.tw//handle/246246/177789 |
| Appears in Collections: | 動物科學技術學系 |
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