友善列印 - Hwang, S. C., D. F. Hwang, S. P. Chi and C. Y. Shiau 2006. Effects of rice bran, inulin and CMC on sensory character of emulsified pork meatballs using response surface methodology. J. Chin. Soc. Anim. Sci., 34, 291-300.

Hwang, S. C., D. F. Hwang, S. P. Chi and C. Y. Shiau 2006. Effects of rice bran, inulin and CMC on sensory character of emulsified pork meatballs using response surface methodology. J. Chin. Soc. Anim. Sci., 34, 291-300.

作者: 黃登福

發表年度: 2006

著作類別: 期刊論文

著作名稱: Hwang, S. C., D. F. Hwang, S. P. Chi and C. Y. Shiau 2006. Effects of rice bran, inulin and CMC on sensory character of emulsified pork meatballs using response surface methodology. J. Chin. Soc. Anim. Sci., 34, 291-300.