Shun Yao HsuLung Yueh SunChu Ying Lou Chyr2010-03-252018-06-292010-03-252018-06-292006http://ntur.lib.ntu.edu.tw//handle/246246/177788en-USEffects of Simmering on Low Fat Emulsified Meatballs Formulated with Non-Meat Proteins Taiwanesejournal article