Texture and Sensory Properties of Low-fat Emulsified Meatballs Formulated with Coconut oil and Soybean oil

Shun Yao HsuShih Sung YuChu Ying Lou Chyr2010-03-252018-06-292010-03-252018-06-292007http://ntur.lib.ntu.edu.tw//handle/246246/177789en-USTexture and Sensory Properties of Low-fat Emulsified Meatballs Formulated with Coconut oil and Soybean oiljournal article