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"chyr lou chu ying"的相关文件
显示项目 1-3 / 3 (共1页) 1 每页显示[10|25|50]项目
國立臺灣大學 |
2007-12 |
Effects of coconut oil, soybean oil, salt and phosphates on qualities of low-fat emulsified meatballs.
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Hsu, S.Y.; Yu, S.H; Chyr Lou, Chu-Ying. |
國立臺灣大學 |
2007 |
Effects of coconut oil, soybean oil, salt and phosphates on texture and sensory attributes of low-fat emulsified meatballs
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Hsu, S.-Y.; Yu, S.-H.; Chyr Lou, Chu-Ying |
國立臺灣大學 |
2006-12 |
Effects of simmering on low fat emulsified meatballs formulated with non-meat proteins.
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Hsu, S.Y.; Sun, Lung-Yueh; Chyr Lou, Chu-Ying. |
显示项目 1-3 / 3 (共1页) 1 每页显示[10|25|50]项目
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