Effects of Coconut Oil, Soybean Oil, Salt and Phosphates on Qualities of Low-fat Emulsified Meatballs

許順堯游世勳駱秋英2018-09-102018-09-102007http://doi.org/10.6578/TJACFS.2007.034http://scholars.lib.ntu.edu.tw/handle/123456789/330065Effects of Coconut Oil, Soybean Oil, Salt and Phosphates on Qualities of Low-fat Emulsified Meatballsjournal article10.6578/TJACFS.2007.034