許順堯孫瓏月駱秋英2018-09-102018-09-102006http://doi.org/10.6578/TJACFS.2006.042http://scholars.lib.ntu.edu.tw/handle/123456789/322010Effects of Simmering on Low Fat Emulsified Meatballs Formulated with Non-Meat Proteinsjournal article10.6578/TJACFS.2006.042