The Effect of Coconut Oil, Soybean Oil, Salt and Phosphates on the Quality of Simmered Lower-Fat Kung-wans

Yu, Shih-SungShih-SungYuSHUN-YAO HSU2018-09-102018-09-102008http://doi.org/10.6578/TJACFS.2008.028http://scholars.lib.ntu.edu.tw/handle/123456789/338741962956 bytesapplication/pdfThe Effect of Coconut Oil, Soybean Oil, Salt and Phosphates on the Quality of Simmered Lower-Fat Kung-wansjournal article10.6578/TJACFS.2008.028