友善列印 - Hwang, S. C., D. F. Hwang, S. P. Chi and C.Y. Shiau 2005. Effects of rice bran, inulin and CMC on physic-chemical properties 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 2005. Effects of rice bran, inulin and CMC on physic-chemical properties 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: 2005

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 2005. Effects of rice bran, inulin and CMC on physic-chemical properties of emulsified pork meatballs using response surface methodology. J. Chin. Soc. Anim. Sci., 34,291-300