友善列印 - Huang, S. C., D. F. Hwang, S. P. Chi and C. Y. Shiau 2006. Effects of rice bran, inulin and CMC on sensory characteristics of pork meatballs using response surface methodology. J. Chin. Soc. Anim. Sci., 35, 55-66.

Huang, S. C., D. F. Hwang, S. P. Chi and C. Y. Shiau 2006. Effects of rice bran, inulin and CMC on sensory characteristics of pork meatballs using response surface methodology. J. Chin. Soc. Anim. Sci., 35, 55-66.

作者: 黃登福

發表年度: 2006

著作類別: 期刊論文

著作名稱: Huang, S. C., D. F. Hwang, S. P. Chi and C. Y. Shiau 2006. Effects of rice bran, inulin and CMC on sensory characteristics of pork meatballs using response surface methodology. J. Chin. Soc. Anim. Sci., 35, 55-66.