Effects of phosphate, water, fat and salt on qualities of low-fat emulsified meatball

SHUN-YAO HSUYu, S.H.S.H.Yu2018-09-102018-09-101999http://www.scopus.com/inward/record.url?eid=2-s2.0-0032676950&partnerID=MN8TOARShttp://scholars.lib.ntu.edu.tw/handle/123456789/347860Effects of phosphate, water, fat and salt on qualities of low-fat emulsified meatballjournal article10.1016/S0260-8774(98)00134-4