Effects of simmering on low fat emulsified meatballs formulated with non-meat proteins.

Hsu, S.Y.S.Y.HsuSun, Lung-YuehLung-YuehSunChyr Lou, Chu-Ying.Chu-Ying.Chyr Lou2010-09-032018-06-292010-09-032018-06-292006-12http://ntur.lib.ntu.edu.tw//handle/246246/195051en-USEffects of simmering on low fat emulsified meatballs formulated with non-meat proteins.journal articlehttp://ntur.lib.ntu.edu.tw/bitstream/246246/195051/1/904.pdf