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Showing items 1-4 of 4 (1 Page(s) Totally)
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| 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. |
| 國立臺灣大學 |
2006 |
Effects of salt, phosphates, potassium sorbate and sodium erythorbate on qualities of emulsified meatball
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Hsu, Shun-Yao; Sun, Lung-Yueh |
| 國立臺灣大學 |
2006 |
Comparisons on 10 non-meat protein fat substitutes for low-fat kung-wans
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Hsu, Shun-Yao; Sun, Lung-Yueh |
| 臺大學術典藏 |
2006 |
Effects of salt, phosphates, potassium sorbate and sodium erythorbate on qualities of emulsified meatball
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Sun, Lung-Yueh;SHUN-YAO HSU;Hsu, Shun-Yao;Sun, L.-Y.;Hsu, S.Y.; Hsu, S.Y.; Sun, L.-Y.; Hsu, Shun-Yao |
Showing items 1-4 of 4 (1 Page(s) Totally)
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